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Chocolate Banana Split Cake

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A decadent no-bake dessert featuring layers of graham cracker crust, creamy filling, bananas, pineapple, chocolate, and whipped topping.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/2 cup granulated sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 can (20 oz) crushed pineapple, well drained
  • 3–4 ripe bananas, sliced
  • 1 cup chopped strawberries
  • 1 cup chocolate syrup
  • 1 tub (8 oz) whipped topping
  • 1/2 cup chopped nuts (optional)
  • Maraschino cherries for garnish

Instructions

1. Prepare the Crust:

  1. Combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into a 9×13 inch pan to form crust.
  2. Beat cream cheese and powdered sugar until smooth. Spread over crust layer.
  3. Layer sliced bananas over cream cheese mixture, followed by drained pineapple and chopped strawberries.
  4. Drizzle chocolate syrup evenly over fruit layer.
  5. Spread whipped topping over entire cake. Sprinkle with chopped nuts if desired.
  6. Refrigerate for at least 4 hours or overnight before serving. Garnish with cherries when serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/chocolate-banana-split-cake/