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An Irresistible No-Bake Banana Split Cake
There’s something magical about a dessert that doesn’t require an oven, especially when it combines the nostalgic flavors of a classic banana split. This no-bake banana split cake is a delightful blend of creamy, fruity, and crunchy textures that come together in perfect harmony. It’s a treat that promises to be a hit at any gathering, offering a twist on the traditional dessert with its layers of graham cracker crust, luscious cream cheese filling, and vibrant fruit toppings.
Why You’ll Love This Recipe
This no-bake banana split cake is not only delicious but also incredibly easy to make. You’ll love how it captures the essence of a traditional banana split in a cake form, without any baking involved. It’s perfect for warm days when you want to keep the kitchen cool, and its beautiful layers make it a stunning centerpiece for any dessert table. Plus, it can be customized with your favorite toppings, making it a versatile choice for any occasion!
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Rubber spatula
- Refrigerator
Ingredients
For the crust:
2 cups graham cracker, crumbled
1/3 cup unsalted butter, melted
1 teaspoon salt
Filling:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
Toppings:
3 to 4 bananas, sliced (as many as you need to cover the baking dish)
1 (20-ounce) can crushed pineapple, drained well
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
Chocolate sauce
Step-by-Step Instructions
- Crush the graham crackers and mix them with the melted butter and salt to form the crust.
- Grease a 9×13-inch baking dish and press the mixture into the bottom. Refrigerate while preparing the filling.
- In a mixing bowl, whip the cream cheese with sugar and vanilla extract until smooth. Fold in the Cool Whip using a rubber spatula.
- Spread the cream cheese mixture evenly over the chilled crust.
- Layer banana slices over the filling, then spread the crushed pineapple, followed by the sliced strawberries.
- Top with a generous layer of Cool Whip, drizzle with chocolate sauce, and sprinkle with chopped hazelnuts.
- Chill the cake for at least four hours or overnight before serving.
Tips for Success
To ensure your cake sets beautifully, make sure the crust is firmly pressed and sufficiently chilled before adding the filling. A cold cake will slice more cleanly, so patience is key!
Additional Tips and Variations
Feel free to get creative with your toppings! This dessert is versatile, so you can add different fruits, nuts, or even chocolate and peanut butter chips to suit your taste.
Nutritional Highlights (Per Serving)
This delightful treat offers a balance of creamy indulgence and fruity goodness, making it a satisfying dessert option. However, nutritional information can vary based on the specific brands and quantities used, so consider using lighter versions of ingredients for a healthier twist.
Frequently Asked Questions (FAQ)
Can I make this dessert in advance?
Yes, this dessert can be made a day ahead and stored in the refrigerator.
What can I use instead of Cool Whip?
You can substitute with whipped cream if you prefer a homemade touch.
How long will leftovers last?
Store any leftovers in the refrigerator for up to 3 days.
Conclusion
This no-bake banana split cake is a delightful and easy way to enjoy the classic flavors of a banana split in a refreshing cake form. Give it a try, and don’t forget to share your experiences and any creative variations you come up with. Enjoy every bite of this delightful dessert!
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