No Bake Banana Split Cake You Can Make In A 9×13 Pan

No bake banana split cake is my go-to when I want all the fun of a banana split without worrying about ice cream melting everywhere. It’s cool, creamy, and layered with a graham cracker crust, a smooth cream cheese filling, fresh fruit, and those classic sundae toppings everyone loves. This is the kind of dessert you can make ahead, keep chilled in the fridge, and carry to a church potluck or picnic knowing it’ll slice and serve easy.

banana split cake with chocolate topping, peanus, and a cherry this for later
No-Bake Banana Split Cake is the easiest make-ahead dessert for a crowd, creamy, fruity, and gone fast.
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I remember going to our local Dairy Queen as a kid and getting treated to a banana split on special occasions. The banana split boats were filled with three mounds of their famous creamy custard, topped with strawberry, chocolate, pineapple, whipped cream, and cherries. With this fond memory, I wanted to create a dessert like these banana splits that didn’t require keeping the dessert in a freezer.

I like that I can make this in a 9×13 pan the day before and then add a few toppings just before serving. Easy on me, and everyone askes for seconds.

Key Ingredients You Will Need

Graham Cracker Crust

gram crackers butter and sugar

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

  • Graham crackers: Plain or cinnamon both work. You want fine crumbs so the crust presses in evenly and holds, just like the one in Creamy Pumpkin Pie in Graham Cracker Crust Recipe.
  • Cream cheese: Fully softened. This layer needs to spread easily without pulling up the crust.

Cream Cheese Filling Layer

ingredients to make banana split cake
  • Bananas: Slice just before layering so they stay fresh-looking when served.
  • Confectioners’ sugar: Keeps the filling smooth and settled, not grainy.
  • Whipped topping: Thawed and easy to spread. This layer seals everything in. Cool Whip holds best here; homemade whipped cream is softer and doesn’t keep as long. If you’re staring at a frozen tub right now, this How to Quickly Thaw A Frozen Cool Whip Container guide will get you there fast.

Smart Substitutions

  • Peanut, pecans, or walnuts all work, or leave the nuts off entirely for a mixed crowd.
  • Store-brand whipped topping works the same as Cool Whip.

How To Make No Bake Banana Split Cake

This is an easy to make layer-by-layer dessert. Make it ahead and refrigerate until you are ready to serve.

1

gram cracker crumbs in ziplock bag with meat mallet to break them.
Crush the graham crackers into fine crumbs.

2

butter and gram cracker crumb crust
Stir the crumbs, melted butter, and sugar together until fully combined.

3

pressing gram cracker crust in 9x13
Press the mixture evenly into a 9×13-inch dish and refrigerate for 20 minutes.

4

cream cheese and powdered sugar in bowl
Soften the cream cheese in the microwave until very soft but not warm. Beat the cream cheese and confectioners’ sugar until smooth and creamy.

5

spread cream cheese mixture
Spread the cream cheese mixture evenly over the chilled crust.

6

sliced bananas on crust.
Layer the sliced bananas evenly over the cream cheese.

7

drain pineapple from can.
Drain the pineapple until no liquid remains.
pineapple spread on cream cheese filling
Spoon the well-drained crushed pineapple over the bananas.

Tip: Take your time draining the pineapple. Excess juice is what causes sliding layers.

8

strawberries on gram cracker crust.
Layer the sliced strawberries on top.
strawberries and whipped cream cheese topping
Gently spread the whipped topping over the entire surface.

9

Top with cherries and nuts if using. Refrigerate for at least 2 hours or overnight, then drizzle with chocolate sauce just before serving if desired.

Variations and Recipe Tips

This tastes even better when it’s made the day before.

Add nuts right before serving if you want more crunch.

Serve it straight from the fridge. It cuts better cold. If you want another make-ahead dessert with the same easy, slice-and-serve feel, No-Bake Chocolate Peanut Butter Pie and No Bake Cherry Delight Recipe With Pie Filling are good ones to keep in mind.

banana split cake with chocolate topping, peanus, and a cherry

Hospitality with a No-Bake Banana Split Cake

Hospitality doesn’t have to be fancy to be meaningful, especially in summer. No-bake banana split cake is perfect for inviting people in because you can make it ahead, keep it chilled, and it still feels like a little celebration when you set it on the table.

Keep the rest of the meal simple. Think Hot Dogs in a Crock Pot or Instant Pot Pulled BBQ Chicken That’s Tender and Saucy, paired with easy sides like Traditional Amish Potato Salad and 6-Ingredient Savory And Smoky Fried Corn Recipe. Then pull the no bake banana split cake out cold and set it down. It feels generous without asking more of you, and people are glad to see it.

Make this no bake banana split cake when you need a crowd-pleasing dessert for mixed ages and tastes. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!

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banana split cake with chocolate topping, peanus, and a cherry
5 from 1 rating
by Gina Dickson

No Bake Banana Split Cake (Easy Make-Ahead Dessert)

Prep Time: 30 minutes
Chill: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10
This no bake banana split cake is a chilled, layered dessert made with a graham cracker crust, a smooth cream cheese filling, fruit, and classic sundae toppings. It’s assembled in a 9×13 pan and set in the refrigerator until it slices clean. A practical make-ahead dessert that holds up well for sharing.

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Ingredients
 

Gram Cracker Crust

  • 2 cups gram crackers, about 14 whole gram crackers, cinnamon sugar, or plain
  • ½ cup butter, melted
  • 1/2 cup white sugar

Cream Cheese Filling

  • 16 ounces cream cheese, two 8-ounce boxes
  • 1 cup confectioners’ sugar

Sunday Toppings

  • 4 bananas, sliced
  • 1 ½ cup strawberries , sliced
  • 15 ounces crushed pineapple , caned, drained
  • 8 ounces whipped topping, Cool Whip or store brand, thawed
  • 15 maraschino cherries, drained
  • ⅓ cup peanuts, optional topping
  • ¼ cup chocolate sauce , optional drizzle on top of the dessert

Instructions
 

Gram Cracker Crust

  • Place the graham crackers in a gallon-size ziplock bag. Seal the bag and crush the crackers with a rolling pin or your hands until you have fine crumbs.
    2 cups gram crackers
  • Melt the butter in the microwave, being careful not to overheat it.
    ½ cup butter
  • In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and ½ cup sugar. Stir well with a large spoon until thoroughly mixed.
    1/2 cup white sugar
  • Press the graham cracker mixture evenly into the bottom of a 9×13-inch dish to form a thin crust layer. Place in the refrigerator to chill 20 minutes.

Cream Cheese Filling

  • Place the unwrapped block of cream cheese in a medium-sized microwave-safe bowl. Microwave on medium power for 30-40 seconds, checking and stirring at 20-second intervals until very soft but not warm.
    16 ounces cream cheese
  • In a medium-sized bowl, use a hand mixer to beat the softened cream cheese and 1 cup of powdered sugar together until smooth and creamy. I like to stir it a bit with the beaters before turning it on to avoid a powder-sugar mess. Then turn to low until smooth. Then, turn the mixer on high and beat for 60 seconds.
    1 cup confectioners’ sugar
  • Spread the cream cheese mixture evenly over the graham cracker crust.

Sunday Toppings Layer

  • Layer sliced bananas evenly spaced across the cream cheese layer.
    4 bananas
  • Drain crushed pineapple, then spoon evenly over the bananas.
    15 ounces crushed pineapple
  • Place sliced strawberries evenly on top of the crushed pineapple.
    1 ½ cup strawberries
  • Gently spread the soften whipped topping with a spatula to cover the entire surface.
    8 ounces whipped topping
  • Top with cherries and chopped nuts.
    15 maraschino cherries, ⅓ cup peanuts
  • Refrigerate for at least 2 hour or overnight. Top with chocolate drizzle if desired.
    ¼ cup chocolate sauce

Gina’s Notes and Tips

Storage Instructions
  • Refrigerator: Keep the cake in the same 9×13 dish. Cover it tightly with plastic wrap or foil and refrigerate. It holds well for up to 4 days.
  • It slices and eats best within the first 2 days, while the bananas still look fresh.

Equipment

9×13 Baking Dish
Cuisine: American
Course: Dessert
Author: Gina Dickson
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A slice of dessert is served on a plate, featuring a layered crumb crust, creamy filling, diced strawberries, nuts, whipped cream, chocolate drizzle, and a cherry on top. Colorful sprinkles decorate the plate, and another slice is visible in the background.