READY IN 30 mins

Banana Split Cake IV

Read Reviews (33)

"A lighter version of the easy no-bake desert. This has fresh strawberries and bananas as well as pineapple and maraschino cherries." — Terry

Directions

In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set.
In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.
Refrigerate at least 4 hours before serving.

Kitchen-Friendly View

PREP 30 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 18, 2009

I used to make this exact cake years ago. I do have a tip though... after you prep the crust... bake it for 10 minutes. Don't overcook it however as it will turn hard as cement, but the baked crust makes the dessert.

—DitzyDame

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Most Helpful Critical Review

Nov 30, 2009

Good for a kids party but I wouldn't recommend it as an adult dessert. A little messy and not at all attractive when served.

—SALAYNA

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47 Ratings

Mar 27, 2003

Great! Just like the one Mom used to make, except without the raw eggs. I substituted Neufchatel for the cream cheese and added 1 tsp vanilla to the cheese/butter/sugar mix.

—bizarrogirl

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Aug 06, 2005

This is a very good recipe. I work for a hotel, the hotel has an evening social(serving food ) to the guest. I made this for them and they really enjoyed it. I will make this again... For the hotel and at home. Thanks for the great recipe.

—bethypoo

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May 07, 2013

Delish! Easy to make, I used a prepared graham cracker pie shells and made 2. I didn't have glaze but really didn't miss it. Also canned real whipped cream and Hershey's chocolate sauce. This will be a summer favorite, everyone loved it.

—Love2Cook

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Sep 12, 2005

This is a very good recipe. I didn't use the strawberry glaze, but used chocolate syrup and nuts on top like a sundae. It was a big hit with my family.

—CHRIS N

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Jun 16, 2010

I have used this same recipe with one alteration. It is easier and less fattening. Rather than making a graham crust, just place a lyer of graham crackers in the bottom of the pan and make a day ahead and refridgerate. This dessert is also a great make ahead and freeze for unexpected social events. Love it!

—MARSHA

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Mar 31, 2008

Thanks so much for sharing! I have been looking for an eggless version of this recipe! Changes: I used the canned whipped topping (instead of CoolWhip)to add to each piece just before serving AND I drizzled warm ganache (using the all recipes Pro Ganache recipe). I toasted pecans to throw on there, too. What a hit! This recipe will be made again and again!

—UNCgal

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Nutrition

Calories
310 kcal
15%

Carbohydrates
52.9 g
17%

Cholesterol
26 mg
9%

Fat
11.5 g
18%

Fiber
1.7 g
7%

Protein
1.8 g
4%

Sodium
116 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Split Cake IV

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 310
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 7.4g 37 %
Cholesterol 26mg 9 %
Sodium 116mg 5 %
** Potassium 186mg 5 %
Total Carbohydrates 52.9g 17 %
** Dietary Fiber 1.7g 7 %
Protein 1.8g 4 %
** Sugars 31.3g
Vitamin A 7 %
Vitamin C 36 %
Calcium 3 %
Iron 7 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 7 %
** Magnesium 6 %
** Folate 10 %

* 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.