This no bake banana split cake is an easy layered dessert recipe, with pudding mix, cream cheese, chocolate, pineapple, and cherries. Enjoy your favorite ice cream dessert in cake form!
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9 x 13" glass baking dish.
For Banana Filling
In a large bowl, whisk together banana pudding mix, powdered sugar, and half & half. Use a hand mixer to mix in softened cream cheese. Fold in 8oz of Cool Whip and bananas.
Pour banana filling over the graham cracker crust already in the baking dish.
For Remaining Layers
Spread drained crushed pineapple over banana filling. At this point, lightly cover pineapple with a paper towel and refrigerate for 2-3 hours. The paper towel will help soak up any remaining pineapple juice.
Just before serving, spead remaining Cool Whip over crushed pineapple. Top Cool Whip with remaining sliced bananas, cherries, nuts, and chocolate syrup.
Notes
If you want your cake to have nice, pretty layers, make sure the cake has been chilled well before cutting.
If you're making this more than a few hours before serving, make sure to toss your banana slices in a little bit of lemon or orange juice before topping the cake. This will help prevent browning.
I also recommend holding off on adding any nuts or sprinkles until just before serving. This will help those ingredients keep their texture.
This recipe stores well in the fridge for 2-3 days after preparation. Make sure to cover with plastic wrap or an airtight lid. Don't slice cake until ready to serve.
I don't recommend freezing this cake. There are just too many elements that could get soggy/watery in the freezing process.
I made my cake in a 2-quart, 11x7" Pyrex glass baking dish. Making it in this dish will make the layers nice and tall (and pretty), but if you're planning on adding a lid to your dish before serving, I'd recommend moving to a 9x13" dish so you don't crush your pretty toppings.