Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Bake Banana Split Cake

No-Bake Banana Split Cake

Indulge in a creamy, no-oven-needed No-Bake Banana Split Cake that combines ripe bananas, vanilla wafer base, luscious whipped cream, tangy pineapple, fresh strawberries, and rich chocolate pudding for a quick, delicious dessert perfect for any occasion.

  • Total Time: 4 hours 20 minutes (includes chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale

Base Layer

  • 2 cups vanilla wafer cookies, crushed

Fruit Layers

  • 3–4 ripe bananas, peeled and sliced
  • 1 cup canned pineapple tidbits, drained
  • 1 cup strawberries, fresh or frozen, sliced

Cream and Pudding Layers

  • 8 oz cool whip or whipped cream
  • 1 package (3.9 oz) chocolate pudding mix
  • 2 cups cold milk (for pudding preparation)

Optional Garnishes

  • 1/2 cup chopped nuts (walnuts, pecans, or your choice)
  • Chocolate shavings or chocolate chips
  • Maraschino cherries (for decoration)

Instructions

  1. Prepare the pudding layer: Mix the chocolate pudding mix with 2 cups cold milk according to package instructions, stirring until smooth. Chill it in the refrigerator until it thickens and becomes creamy.
  2. Blend vanilla wafers: Using a food processor or by placing the cookies in a sealed plastic bag and crushing with a rolling pin, crush the vanilla wafer cookies into fine crumbs to form the crunchy base layer.
  3. Slice bananas and strawberries: Peel and thinly slice the ripe bananas and strawberries to prepare for layering.
  4. Layer the cake: In a 9×13 inch dish, start with a layer of crushed vanilla wafers, followed by a layer of sliced bananas. Spread a generous layer of whipped cream over the bananas, then add pineapple tidbits and strawberry slices. Repeat the layering process one more time and finish by spreading the prepared chocolate pudding evenly on top.
  5. Chill to set: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, allowing the flavors to meld and the dessert to set firmly.
  6. Garnish and serve: Just before serving, sprinkle chopped nuts or chocolate shavings on top. Optionally, add maraschino cherries for a classic banana split look. Keep the cake refrigerated until ready to serve.

Notes

  • Use ripe bananas: Choose bananas that are sweet and firm but not overly mushy for best flavor and texture.
  • Layer carefully: Distribute each ingredient evenly in the layers to achieve a balanced banana split flavor in every bite.
  • Chill thoroughly: Allow enough refrigeration time to set the cake and enhance the melding of flavors.
  • Prevent sogginess: Adding crushed vanilla wafers between the banana and cream layers helps absorb moisture and keep the cake from becoming too soggy.
  • Serve cold: This dessert is best enjoyed chilled and should be kept refrigerated until serving.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 30 mg

Keywords: no-bake banana split cake, banana dessert, no-bake cake, easy dessert, chocolate pudding cake, banana split flavors, quick dessert recipe