No-Bake Banana Split Cake

No-Bake Banana Split Cake

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KarenCanCook 2

"Decadent, fruity, creamy dessert. No bake!"
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30 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Combine 1/2 cup melted butter with graham cracker crumbs in a bowl; press mixture into the bottom of a 9x13-inch baking dish.
  2. Beat 2 cups confectioners sugar and 1 cup softened butter with eggs in a bowl with an electric mixer until very light and fluffy, about 15 minutes.
  3. Spread butter mixture over the graham cracker crust.
  4. Arrange sliced bananas on top of the butter mixture, then scatter fruit cocktail over bananas.
  5. Beat heavy cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar, continuing to beat until soft peaks form.
  6. Spread whipped cream over the fruit cocktail.
  7. Arrange the maraschino cherries decoratively on top.


  • Cook's Notes
  • Add your favorite fruits and nuts to customize. Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for a few minutes. This will help the cream whip quickly and will make it very fluffy.



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