No-Bake Banana Split Cake (Printable Version)
# What You'll Need:
→ Crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
75 g unsalted butter, melted
03 -
1 teaspoon salt
→ Filling
04 -
450 g cream cheese, softened
05 -
100 g granulated sugar
06 -
225 g whipped topping
07 -
1 teaspoon vanilla extract
→ Toppings
08 -
3 to 4 bananas, sliced
09 -
565 g canned crushed pineapple, well-drained
10 -
570 g strawberries, sliced
11 -
225 g whipped topping
12 -
60 g chopped hazelnuts
13 -
Chocolate sauce, for drizzling
# Preparation Steps:
01 -
In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Mix until the texture resembles wet sand.
02 -
Firmly press the mixture into the base of a greased 23 x 33 cm baking dish. Refrigerate while preparing the filling.
03 -
In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until creamy. Gently fold in the whipped topping until well incorporated.
04 -
Evenly spread the cream cheese mixture over the chilled crust, smoothing the surface.
05 -
Place sliced bananas in a single layer over the filling. Evenly distribute the drained pineapple on top of the bananas. Add a layer of sliced strawberries over the pineapple.
06 -
Spread the remaining whipped topping evenly over the fruit. Drizzle with chocolate sauce and sprinkle chopped hazelnuts on top.
07 -
Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight until set.
08 -
Slice and serve chilled.
# Additional Tips:
01 -
For cleaner slices, wipe the knife with a damp cloth between cuts.