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Banana Split Delight

chef Laya
A creamy no-bake banana split dessert with a buttery graham cracker crust, sweet cream cheese filling, bananas, crushed pineapple, strawberry topping, whipped topping, chocolate syrup, nuts, and maraschino cherries. This easy layered dessert is perfect for summer parties, potlucks, and family gatherings.
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Prepr Time 30 minutes
4 hours
ToTal Time 4 hours 30 minutes
Type of plate Dessert
kitchen American
Serving 4

Ingredients
  

For the graham cracker crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar

For the cream cheese layer

  • 16 ounces full-fat block cream cheese softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping thawed, divided
  • 1 tablespoon fresh lemon juice optional

For the fruit layers

  • 4 medium bananas sliced
  • 1 tablespoon fresh lemon juice optional, for the bananas
  • 1 can crushed pineapple 20 ounces, very well drained
  • 1 can strawberry pie filling 21 ounces, or 2 cups sliced strawberries

For topping

  • 8 ounces whipped topping thawed
  • ⅓ cup chocolate syrup
  • ½ cup chopped walnuts pecans, or peanuts, optional
  • 12 to 15 maraschino cherries drained

Instructions
 

  • Grease a 9x13-inch baking dish or line it with parchment paper, leaving an overhang on two sides for easier lifting and slicing.
  • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened.
  • Press the crumb mixture firmly into an even layer in the bottom of the prepared pan. Refrigerate the crust for 15 to 20 minutes while preparing the filling.
  • In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and optional 1 tablespoon lemon juice until completely smooth and creamy.
  • Fold 8 ounces of thawed whipped topping into the cream cheese mixture until evenly combined. Spread the filling gently over the chilled crust.
  • If using lemon juice to prevent browning, gently toss the sliced bananas with 1 tablespoon lemon juice. Arrange the banana slices in an even layer over the cream cheese filling.
  • Spread the well-drained crushed pineapple evenly over the bananas. Spoon the strawberry pie filling over the pineapple and spread it gently.
  • Spread the remaining 8 ounces whipped topping evenly over the fruit layers.
  • Cover the dish and refrigerate for at least 4 hours, preferably overnight, until the dessert is chilled and firm.
  • Just before serving, drizzle the top with chocolate syrup. Sprinkle with chopped nuts if using, and place maraschino cherries over the dessert.
  • Slice into 15 squares and serve cold.