Make the crust: In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press this mixture into the bottom of a 9×13-inch baking dish, forming a firm crust. Place the dish in the refrigerator to set while you prepare the filling.
Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Gently fold in the whipped topping until fully combined.
Layer the cake: Once the crust has set, spread the cream cheese mixture evenly over the graham cracker crust.
Add the fruit: Layer the sliced bananas on top of the cream cheese mixture. Then, spread the drained crushed pineapple evenly over the bananas, followed by the chopped strawberries.
Top with nuts and chocolate syrup: If using, sprinkle chopped walnuts or pecans over the fruit layer. Drizzle with chocolate syrup, and top with maraschino cherries for a classic banana split look.
Chill the cake: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the dessert to set.
Serve and enjoy: Slice and serve chilled. This no-bake banana split cake is a refreshing and indulgent treat!
This cake is perfect for any occasion—easy to make, and absolutely delicious! Let me know if you’d like to tweak anything! 😊
