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No-Bake Banana Split Cake

Ingredients

For the Crust:

  • 2 cups (168 g) graham cracker crumbs
  • ½ cup (113.5 g) unsalted butter, melted

For the Cream Cheese Layer:

  • 12 ounces (340.2 g) cream cheese, at room temperature
  • ¼ cup (50 g) granulated sugar
  • 8 ounces (226.8 g) Cool Whip

For the Fruit & Toppings:

  • 3 to 4 bananas, sliced
  • 20 ounce (566.99 g) canned crushed pineapple, drained well
  • 16 ounces (453.59 g) strawberries, hulled and sliced
  • 8 ounces (226.8 g) Cool Whip
  • ½ cup (58.5 g) walnuts, chopped
  •  Chocolate syrup
  •  Maraschino cherries

Instructions

  • Grease a 9×13-inch baking dish; set aside.
  • In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
  • In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
  • Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
  • Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.