Banana Split Pie is an easy no-bake banana dessert made with a graham cracker pie crust full of cream cheese, bananas, whipped cream, pineapple, chocolate syrup and cherries. A refreshing banana split dessert that is easy to make and serve!

Nothing says summer like banana splits, and this version will not disappoint! This banana split pie only takes a few minutes to prepare and will stay ready in the refrigerator for up to 24 hours before serving so you can prepare it in advance – something you can’t do with the ice cream version! You can also customize this dessert and add nuts and/or any other toppings you’d like – my kids had a lot of fun helping me make this fun and easy treat!

Ingredients:

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 stick butter, softened
• 2 eggs
• 2 cups confectioners’ sugar
• 5 bananas, sliced
• 1 (15 ounce) can crushed pineapple, undrained

• 1 (16 ounce) container Cool-Whip, thawed
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1/2 cup pecans, chopped
• Chocolate Syrup, optiona

Instructions:

In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

Note: we prefer this without the chocolate syrup

INGREDIENTS:

• 1 Box Yellow Cake Mix or Angel Food Cake Mix
• 1 Lg Pkg. Banana Pudding
• 3 large bananas, sliced
• 1 ½ cups sliced fresh strawberries
• 1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
• 1 Container – Cool Whip, thawed
• 1 Jar Maraschino Cherries, diced
• ½ C Pecans, chopped
• ¼ cup chocolate syrup

DIRECTIONS:

Prepare the cake and make sure it’s completely cooled before assembling the dessert.
Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.
*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.

BANANA SPLIT FLUFF SALAD RECIPE

Banana Split Fluff Salad – this creamy fruit salad is full of banana split toppings.

Ingredients:

1 – 3.4 ounce box instant banana pudding
1 – 20 ounce can crushed pineapple (do not drain)
1 – 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 – 10 ounce jar maraschino cherries, halved

Directions:

Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip.
Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
Refrigerate at least 1 hour to chill. Makes about 8 cups salad.

Banana Split Cake

Ingredients:

• 2 cups graham crackers
• 1 stick butter
• 4 bananas
• 1 can crushed pineapple drained
• 2 eggs or 2/3 cup egg substitute
• 2 cups confectioner’s sugar
• 2 cups sliced strawberries
• 1 large frozen whipped topping
• 1 small jar maraschino cherries
• 2 cups chopped walnuts or pecans

Instructions:
Melt 1 stick butter and mix with 2 cups graham cracker crumbs. Pat into the bottom of a 9″x13″ baking pan.
Mix eggs or eggs substitute with confectioners sugar using an electric mixer. Beat well and then pour over the graham cracker crust.

Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries. Next cover this with whipped topping. Drain the maraschino cherries and place them on top either randomly or on what would be each serving. Sprinkle walnuts on top. Chill for about 2 hours before serving.

Homemade Banana Split Cake Pudding Poke Cake

Oh my goodness… I made up this recipe and put it together for my family Easter dinner. Holy cats, it’s good! My family devoured an 8 1/2 by 11 sheet!

INGREDIENTS

Cake

• 1 box yellow cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil + 2 tbsp oil to line pan

Pudding

• 1 large package or 2 small packages of vanilla or banana cream pudding (I used the kind you cook but you can try instant)
• 3 cups milk (to package directions)

Topping

• 1 can crushed pineapple (undrained)
• 2 sliced (ripe if possible) bananas
• maraschino cherries
• chopped walnuts
• chocolate chips
• Redi whip/dairy topping

DIRECTIONS

Prepare yellow cake by mixing three eggs, water and oil together and blending softly into box cake mix. Spread oil in pan to keep cake from sticking. I think this works better than the spray but you can use spray too. Bake at 350 degrees for 20-23 minutes to desired brownness. Allow to cool for at least an hour.
Prepare cook or instant pudding. Chill in refrigerator for at least an hour.
Mix pineapple and bananas into pudding. Poke holes in cake using a straw. Spread pudding mix over cooled cake.
Top with nuts, chocolate chips and cherries. Chill at least an hour if you can!
Serve with dairy whipping.
ENJOY!

Nostalgic Banana Split Cake

I love a good old-fashioned poke cake! You know, the type filled with a creamy center, and with a little crumble. It is a weird texture when you try to describe it, but when you are eating it, it is absolutely delicious, am I right? This cake is just everything you dream for in a poke cake, but it is better, want to know why? It is better because it resembles MY FAVORITE ice cream sundae: banana split! Every single time I go to Carvel or Dairy Queen, I get a banana split.
They are usually too big to eat on my own, so I make sure I am going with someone I can share it with. Now do not get me wrong, I COULD eat it on my own if I wanted to, I am just making sure I have enough room in my tummy for a side of fries along with it.
I mean, what is an ice cream sundae without the fries? Well, friends, if you are a banana split lover like me, you are absolutely going to love this recipe. It is easy, feeds a crowd and really hassle free.
Photo and recipe courtesy of Tablespoon and One Pan Nan.

Poke and dump cakes are the way to go when it comes to parties. It is basically a sheet cake, but tastes much better! And your guests will think you put so much more effort into it… In reality, you really did not. It is just a regular ol’ sheet cake coated in some tasty topping such as Jell-O pudding, caramel syrup or some Cool Whip. Whatever you choose to use, it will really make the flavors shine and your cake will turn out beautifully. Do not be afraid to get creative with this one, either. It is so tasty!
Check out what our friends over at Tablespoon had to say about this:
“All the fabulous flavors of a scrumptious sundae in an easy dump cake you can stir together!”
I mean, this is easily the best dump and poke cake I have ever had!!

Ingredients
Cake

• 1 can (20 oz) Dole pineapple tidbits
• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs

Topping

• 1 container (8 oz) Cool Whip, thawed
• 2 cups sliced strawberries
• 1 banana, sliced
• 2 tablespoons chocolate-flavor syrup

Instructions
Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray. Drain pineapple, reserving liquid. Reserve 3/4 cup pineapple tidbits for topping.

In large bowl, beat cake mix, remaining pineapple tidbits, 3/4 cup of the pineapple liquid, the oil and eggs using spoon or rubber spatula 1 minute. Spread batter evenly in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Top cake with whipped topping; spread evenly. Just before serving, top with sliced strawberries, sliced banana and the 3/4 cup reserved pineapple tidbits. Drizzle with chocolate syrup.

Banana Split Lasagna

From the time when I was a small child, I’ve always been a huge fan of banana splits. Whenever we’d go to a restaurant, I’d actively seek it out on their dessert menu and then bug my parents until they would order one for our table. They’d try to pretend that we’d all have an equal share of the banana dessert, but they knew that once that bowl hit the table it was all mine. Sure, I’d give them small portions, but there was only so much of my banana split that I’d be willing to sacrifice.

I’ve since learned how to share my desserts better, but I’m still utterly obsessed with the taste of a banana split. After all, it’s just so incredibly hard to beat the classic taste of a sweet banana split. There are so many different flavors in a banana split that each bite is a new experience. Bananas, chocolate, strawberries, and a bit of pineapple come together in a way that I would never have thought possible.

hey’re really the best of both worlds. So, when I was thinking about what I wanted to make in our Test Kitchen this week, I kept returning to the idea of a banana split cake. Then I had a giant light bulb go off in my brain.

 

I thought to myself, “Why don’t I make a banana split dessert lasagna? They are much easier than banana split cakes.” Dessert lasagnas have been really popular lately and I’m definitely a huge fan of them. I mean, how could you ever turn down a deliciously creamy layered no-bake dessert recipe? The answer is: You can’t.

So, I browsed a few bloggers for recipe information and got to work creating this Banana Split Lasagna to share with all of you. I picked up all of the ingredients that I didn’t already have in my kitchen in a simple trip to Walmart and got to work. This dessert has five different layers: a buttery graham cracker crust, sweetened cream cheese/whipped cream, sliced strawberries and crushed pineapple, banana cream pudding, and a not-to-be-missed Cool Whip and banana split-fixin’s to top it all off. It’s absolutely delicious if I do say so myself.

The only issue I had making it was waiting for it to firm up in the refrigerator. I jumped the gun a bit because I couldn’t wait to try it, so it was a bit messy. Positively divine, but messy. So, do what I didn’t and make sure to wait for your dessert to set. That is unless you don’t have to impress anyone with the banana split dessert!

Banana Split Lasagna

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 8 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla
• 1/4 cup granulated sugar
• 2 Tablespoons + 3 1/2 cups cold milk, divided
• 16 ounces Cool Whip topping, divided
• 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
• 1 (20-ounce) can crushed pineapple, drained well
• 2 (3.4 ounce) boxes of banana cream pudding instant pudding
• Chocolate syrup
• Maraschino cherries (optional, but encouraged!)
• Nuts (optional)

Directions

Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.

Notes

You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
I didn’t try it, but if you’d like to add more chocolate into your lasagna, consider mixing in a bit of cocoa powder in with the graham cracker crust or sprinkling the dessert with mini chocolate chips.
To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.

Notes

I used just plain walnuts for the nuts, but it would be great with an ice cream nut sauce as well. I do think it needs more pineapple and maybe a layer of sliced banana. I’m sure it would be even better with fresh fruits rather than frozen and canned.

No Bake Banana Split Dessert

Delicious, rich and creamy, with all the ingredients you love in a banana split, this no-bake Banana Split dessert will be one you make again and again.

Ingredients:

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles.

Instructions:
In a medium bowl, combine graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas over the cream cheese mixture.
Spread pineapple chunks evenly over the bananas.
Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
Garnish with the pecans/walnuts and maraschino cherries.
Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
Chill for at least 4 hours before cutting to allow the layers to set.

Source: Food.com

Banana Split Ice Cream Pie

Ingredients

Prep Time 1 hour 15 minutes

• Graham cracker pie crust
• 3 medium bananas
• About 4 scoops vanilla ice cream
• About 4 scoops strawberry ice cream
• About 4 scoops chocolate ice cream
• 8 oz whipped topping
• 1/2 cup chopped strawberries
• Hot fudge topping
• Additional optional toppings: nuts and cherries

Instructions

Slice 2 bananas and line the bottom of the crust with banana slices.
Scoop out strawberry, vanilla, and chocolate ice cream into the pie crust, alternating them. Use spoonfuls of ice cream to fill the spots between the scoops.
Cover with saran wrap. Quickly and gently press down to even out the ice cream and place it back in the freezer for at least an hour.
Dice banana and strawberries and set aside.
Fill a piping bag fitted with a 1M frosting tip with whipped topping.
Quickly frost frozen pie with whipped topping all over the top.
Spread diced banana and strawberries over the frosting and drizzle generously with hot fudge topping. (If you’re planning on keeping it in the freezer until ready to serve, you can frost it but don’t add fruit and hot fudge topping until right before servings.)
You can serve immediately of place back into the freezer, covered gently with saran wrap.