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No-Bake Banana Split Cake

No-bake banana split cake with a golden graham cracker crust layered with banana cream cheese, crushed pineapple, sliced bananas, and a fully chilled whipped topping slab. This banana split icebox cake is assembled in a 9x13 pan and refrigerated until sliceable for an easy no bake dessert.
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Prep Time 30 minutes
chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs Use fine crumbs for a firm, sliceable base.
  • 0.5 cup butter Melted; helps the crumbs set into a cohesive crust.
Banana cream cheese layer
  • 8 oz cream cheese Softened for a smooth, spreadable layer.
  • 2 cup powdered sugar Adjust sweetness only if needed; spread should be smooth.
Fruit layers
  • 20 oz crushed pineapple Use well drained crushed pineapple to prevent sogginess.
  • 3 bananas Ripe bananas, sliced, arranged evenly over the pineapple.
Whipped topping and sundae finishes
  • 16 oz whipped topping Two 8 oz tubs; cover the cake completely for clean slices.
  • 0.5 cup maraschino cherries Drain if needed so syrup doesn’t pool.
  • 0.5 cup chopped walnuts Add a crunchy layer over the whipped topping.
  • 1 chocolate syrup Drizzle on top just before serving-ready slicing, if desired.
  • 1 caramel syrup Drizzle alongside chocolate for the classic banana split finish.

Equipment

  • 1 sheet pan

Method
 

Build the graham cracker crust
  1. Combine graham cracker crumbs and melted butter, then press firmly into a 9x13 pan to form an even base with no loose spots.
  2. Press again with the bottom of a measuring cup to compact the crust, then place the pan in the fridge while you mix the filling.
Layer the cake
  1. Beat cream cheese and powdered sugar until smooth, then spread the mixture over the crust to create a thick, even layer.
  2. Spread well drained crushed pineapple over the cream cheese layer, spreading to the edges without leaving large puddles.
  3. Arrange sliced bananas over the pineapple in a single, even layer so every slice shows banana pieces.
  4. Spread whipped topping to cover completely, smoothing the surface so the toppings won’t sink.
Top and chill
  1. Top with maraschino cherries and chopped walnuts, then drizzle with chocolate syrup and caramel syrup and finish with any remaining drizzle lines visible on top.
  2. Refrigerate at least 4 hours before slicing, until fully set and firm enough to cut clean squares.

Notes

Pro tip: drain the crushed pineapple very well and press the crust firmly—both prevent a soggy bottom and help the cake slice cleanly. Store covered in the refrigerator up to 3 days; freeze is not recommended because whipped topping texture can break. For a lighter option, use light cream cheese and reduced-fat whipped topping (the layers still assemble the same way).