Banana Split Cake
A Fun No Bake Icebox Cake with all the flavors we love in a Banana Split.
Equipment
- 9 x 13 baking dish
Ingredients
Bottom Crust
- 2 1/2 cups graham cracker crumbs (14 oz box)
- 3/4 cup butter melted
- non-stick cooking spray
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 3 cups powdered sugar
Middle Layer
- 3-4 large bananas, ,sliced
- 21 oz canned crushed pineapple, drained well
- 12 oz cool whip, thawed or 12 heavy whipping cream and 1 TBS powdered sugar, whisked until medium peaks form.
- 4 oz maraschino cherries, drained & patted dry. Cut into 1/2s.
- chocolate syrup or hot fudge sauce
- 1/2 cup chopped pecans
- colorful sprinkles
Instructions
- In a medium bowl combine graham cracker crumbs and melted butter until all crumbs are coated with butter.
- Spray bottom of a 9 x 13 baking dish with non-stick cooking spray. Place crumb mixture into prepared baking dish and firmly press down until solid crust is formed. Place in refrigerator for 30 minutes or freezer for 10 minutes to set up the crust.
- Meanwhile in a large bowl, using an electric hand mixer, beat together softened butter and cream cheese for 2 minutes. Start incorporating the 3 cups of powdered sugar 1 cup at a time until all mixed in. Should take another 3 minutes to get a creamy consistency.
- Pull crust out of refrigerator/freezer and place dollops of the cream cheese mixture all over the crust. Using an offset spatula or a knife, spread mixture evenly all over the crust.
- Place sliced bananas in an even layer over the cream cheese mixture. Spoon drained crushed pineapple over the banana slices. Evenly spread cool whip or prepared whipped topping over bananas and pineapple.
- Distributed cherries all over the whipped topping. Sprinkle with chopped nuts. Drizzle with chocolate syrup or hot fudge sauce. Add sprinkles.
- Refrigerate for 4 hours. Cut a slice and enjoy.