No Bake Banana Split Cake
This cool and creamy No Bake Banana Split Cake is the perfect summer dessert
This cool and creamy No Bake Banana Split Cake is the perfect summer dessert
- 1/2 cup butter melted
- 1 1/2 cups graham cracker crumbs
- chocolate syrup
- 2 cups cold milk
- 2 packages cream cheese softened
- maraschino cherries
- !optional toppings:
- 1 1/4 cup sugar divided
- 1 can crushed pineapple drained
- 5 medium bananas divided
- 2 packages jello instant cheesecake pudding mixes
- 2 cups thawed whipped topping (such as cool whip) divided
- 1 cup chopped pecans or preferred nut
- Carbohydrate 399.243650000087 g
- Cholesterol 329.975000310935 mg
- Fat 131.509350117302 g
- Fiber 28.3659995013475 g
- Protein 37.4736000012293 g
- Saturated Fat 75.1017900742888 g
- Serving Size 1 1 cake (2028g)
- Sodium 71598.3952013493 mg
- Sugar 370.877650498739 g
- Trans Fat 10.7864850082116 g
- Calories 2822 calories
Step-by-step
- Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine.
- Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.
- Meanwhile beat the cream cheese and 1 cup of sugar until smooth and creamy.
- Carefully spread over the graham cracker crust into an even layer.
- Top with a layer of the crushed pineapple (make sure to drain very well).
- Slice 4 of the bananas into discs and layer on top of the pineapple.
- Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth.
- Add 1/2 cup of the thawed whipped topping and fold in until combined.
- Spread over the bananas into an even layer.
- Top with the remaining whipped topping.
- Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).
- Serve with optional topping on top if desired. Enjoy!
Moisture Control and Fruit Drainage
Refrigerated layered desserts require aggressive moisture management because excess liquid destroys structural integrity. Crushed pineapple must sit in a fine-mesh sieve for at least ten minutes, followed by gentle pressing with a rubber spatula to extract residual syrup. Bananas oxidize rapidly upon exposure to ambient air, releasing cellular water into the surrounding pudding layer unless sliced immediately before assembly. Proper drainage prevents the 9x13-inch graham cracker crust from dissolving into mush before reaching the table.
Crust Foundation and Thermal Setting
Combining 1 1/2 cups of fine crumbs with melted butter requires thorough mechanical mixing until every particle appears uniformly hydrated and resembles wet sand. Pressing this mixture firmly into the pan corners creates a dense barrier that resists liquid penetration. Placing the pan in the freezer for exactly ten minutes solidifies the milk fats in the butter quickly, locking the crumb base into a rigid foundation before the heavy cream cheese layer is applied.
Equipment and Ratios
Standard electric hand mixers or stand mixers equipped with a paddle attachment work best for beating the softened cream cheese and sugar until completely lump-free. Folding the 2 cups of thawed whipped topping into the prepared instant cheesecake pudding requires a wide spatula to maintain aeration. Chill the assembled dessert for two to five hours to allow the modified starches in the pudding mix to set fully, yielding clean slices when served.
