No Bake Banana Split Cake

This No Bake Banana Split Cake is filled with layers of pineapple, banana and cheesecake for an easy and delicious dessert!

This No Bake Banana Split Cake is the perfect cool and creamy treat for all your summer potlucks and bbqs! pinterestLast week my sister in law brought this No Bake Banana Split Cake to a family gathering and I instantly fell in love. Between the graham cracker pie crust, cheesecake filling and all the way to the cherry on top, I was hooked.

I had to hurry and grab a second slice before it was all gone, cause it went fast!

Press your graham cracker crust into the bottom of a 9x13" pan and then freeze. Top with a simple cheesecake layer and spread it out into an even layer.

I asked my sister in law for the recipe and she told me it was one that the restaurant she works at uses, but it was originally from a magazine and sent me a picture of the recipe. I’m not sure what magazine it’s originally out of, but this recipe is GOLD!

I tweaked it slightly based on her recommendation and I can’t get enough of it.

Place a layer of drained crushed pineapple over the top of the cheesecake layer, followed by a layer of sliced bananas.

How To Make Banana Split Cake:

  • Start with a simple graham cracker crust and press into a 9×13″ cake pan. Freeze for 10 minutes.
  • Mix up an easy cheesecake layer (just cream cheese and sugar), then carefully spread over the graham cracker crust.
  • Top with a layer of crushed pineapple and sliced bananas.
  • Followed by a layer of cheesecake pudding mixture and a layer of whipped cream.
  • Top with your favorite banana split toppings!

This cake takes only a few minutes to pull together, but can be made up to 2 days in advance. I wouldn’t make it too much earlier than that because the bananas will start to brown.

Top the banana layer with a layer of cheesecake pudding mix!

The layer of pudding that goes on top of the bananas was originally vanilla pudding mix, but my sister in law suggested I use the cheesecake pudding mix and I agree. It’s a delicious switch, but if you’re wanting a little more vanilla flavor to the cake, you can definitely stick with the vanilla.

Finish the top with a layer of cool whip or whipped cream!

Finish the top with a layer of cool whip or whipped cream and sprinkle with chopped pecans. If you’re more of a chopped peanut fan on top of your banana split then by all means, go for it!

The recipe also stated to place a layer of sliced bananas on top of the cake, but I didn’t want the bananas to brown, so I decided to just have sliced bananas, cherries and chocolate syrup as an optional topping for my family. They got to dress their cake slices however they wanted.

If you find that you have extra bananas leftover, try making my Chocolate Chip Banana Bread!

The layers in this No Bake Banana Split Cake are irresistible!

This is definitely one cake I can see myself making over and over again all Summer long!

It’s cool, refreshing and doesn’t require any baking at all!

This No Bake Banana Split Cake is the perfect cool and creamy treat for all your summer potlucks and bbqs!

You’re going to LOVE this easy dessert recipe!

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This No Bake Banana Split Cake is the perfect cool and creamy treat for all your summer potlucks and bbqs!
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4.91 from 20 votes

No Bake Banana Split Cake

This cool and creamy No Bake Banana Split Cake is the perfect summer dessert!
Prep Time30 mins
Chill Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 383 kcal
Author: Shawn


  • 1 1/2 cups graham cracker crumbs
  • 1 1/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 16 oz cream cheese, softened
  • 20 oz crushed pineapple, drained
  • 5 medium bananas, divided
  • 2 cups cold milk
  • 2 4 serving size packages Jello instant cheesecake pudding mixes
  • 2 cups thawed whipped topping, such as cool whip, divided

Optional Toppings:

  • 1 cup chopped pecans or preferred nut
  • maraschino cherries
  • chocolate syrup


  • Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.
  • Meanwhile beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer. Top with a layer of the crushed pineapple (make sure to drain very well). Slice 4 of the bananas into discs and layer on top of the pineapple.
  • Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth. Add 1/2 cup of the thawed whipped topping and fold in until combined. Spread over the bananas into an even layer. Top with the remaining whipped topping. Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).
  • Serve with optional toppings and additional sliced bananas on top if desired. Enjoy!
This dessert can be made up to 2 days in advance.


Calories: 383kcal | Carbohydrates: 41g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 216mg | Potassium: 307mg | Fiber: 2g | Sugar: 32g | Vitamin A: 659IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg
Keywords: Banana Split Cake, No Bake Cake
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


This No Bake Banana Split Cake is filled with layers of pineapple, banana and cheesecake for an easy and delicious dessert!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
30 Responses
    1. Shawn

      What a bummer! Next time try lining the bottom of your pan with some parchment paper. That will help to get it out with ease.

  1. Mari mak

    5 stars
    Hteat dessert. If you want the bananas to stay fresh and not turn brown or release a brown syrup, use green bananas. Believe this works.

      1. Idalia Milan

        Jose, abra Google Translate y copie toda la receta en inglés de aquí y ahi se lo traducirán. Aquí están los ingredients e instruciones:

        1 1/2 tazas de migas de galletas Graham
        1 1/4 taza de azúcar, dividida
        1/2 taza de mantequilla derretida
        16 oz de queso crema, ablandado
        20 oz de piña triturada, escurrida
        5 plátanos medianos, divididos
        2 tazas de leche fría
        2 paquetes de 4 porciones Jello mezclas instantáneas de pudín de tarta de queso
        2 tazas de cobertura batida descongelada, como látigo frío, dividida
        Ingredientes opcionales:
        1 taza de nueces picadas o nuez preferida
        cerezas marrasquino
        sirope de chocolate
        . Combine las migajas de galletas Graham, 1/4 taza de azúcar y la mantequilla derretida en un tazón y mezcle para combinar.
        . Presione, bata el queso crema y 1 taza de azúcar hasta que esté suave y cremoso.
        . Con cuidado, extiéndelo sobre la corteza de la galleta Graham en una capa uniforme.
        . Cubra con una capa de la piña triturada (asegúrese de escurrir muy bien). .
        Corta 4 de los plátanos en discos y colócalos encima de la piña.
        . Combina la leche fría y las 2 mezclas de pudín en un tazón y bate hasta que quede suave.
        Agregue 1/2 taza de la cobertura batida descongelada y doble hasta combinar. . . Extender sobre los plátanos en una capa uniforme. Cubra con la cobertura batida restante.
        . Cubra y enfríe hasta que esté listo para servir (mejor si se enfría al menos de 2 a 5 horas).
        . Sirva con ingredientes opcionales y plátanos en rodajas adicionales en la parte superior si lo desea.
        Este postre se puede hacer con hasta 2 días de anticipación.

  2. Nancy P

    Thanks for the recipe. I have never added the pudding mixes to it before. I usually did it with strawberries, bananas and pineapple. Had this over 40 years ago and lost the recipe. Most recipes you find use raw egg whites that are never cooked so being immune compromised, that’s not an option for me. Really appreciate having the recipe again and can’t wait to ty it again!

  3. Vera Webb

    5 stars
    My family liked different puddings, so i would make one end chocolate and the other pistachio or lemon. I didn’t use the fruit. One time I made one with strawberries and bananas. Just use what you or your family likes. You can’t go wrong with this dessert.

  4. Charlie Garnett

    Looks interesting – personally id not have access to Grahams crackers so will aim to try using McVities Digestives
    Also, don’t use pre-made mixes so much work out what to use (gelatine I suppose ?) and use real cream

  5. Ahrisha Lesher

    Hi, This is the first time I’ve been to your site via FB. I am subscribing because your recipe looks so good and even more Because Your site was easy to manuver not like some where I have to click here and go there before I ever get to the page where I can print. Congrats to you for a sane blog. Thanks

    1. Shawn

      I’d say it could last at least two days covered in the fridge before you’d notice the bananas browning too much.

  6. Brenda Witt

    I’ve made it with instant pistachio pudding, and I’ve tried other puddings as well. My daughter asks for it every holiday.
    I’ve known it as Stripe Delight

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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