No Bake Banana Split Cake Recipes

BANANA SPLIT CAKE II

Steps:

• Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
• Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
• Chill for at least 4 hours before serving.

BANANA SPLIT BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup of the whipped topping. Spread over brownie. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, top with bananas, strawberries and pineapple. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownie with fork. Cut into 6 rows by 3 rows. Top each bar with a cherry. Cover and refrigerate any remaining bars.

NO BAKE BANANA SPLIT CAKE

Steps:

• Mix the wafer with the melted margarine; press in a 9X12 pan. (The box says 425g.).
• Cover the crust with slice bananas.
• Mix the eagle brand milk and lemon juice and spread over the bananas. (The can says 300ml.).
• Spread the drained pineapple on top of the milk.
• Make the pudding like the recipe on the box and spread on top of the pineapple. (I use the 4 to 6 serving box.).
• Cover with a large tub of Cool Whip.
• Sprinkle with fine coconut, nuts, and cherries.
• Refrigerate overnight.

NO BAKE BANANA SPLIT CAKE

Steps:

• The first step is to crush the graham crackers. Mix in butter and a dash of salt with the crushed graham crackers to complete the crust.
• Grease a 9x13-inch baking dish and pat the mixture down onto it, letting it cool down in the fridge while you prepare the rest of the ingredients.
• For the topping, whip together cream cheese, sugar, and vanilla extract. Once it's well combined, add the whipped topping using a rubber spatula. Spread the topping over your crust.
• Now, layer your dish with banana slices. Spread a can of crushed pineapple over the bananas and, finally, add a layer of sliced strawberries.
• For the finale, top the dish with whipped topping and melted chocolate drizzle. You can also add nuts and maraschino cherries if you desire. Chill for at least four hours before serving or leave in the fridge overnight.
• Cut a slice and enjoy!
• PRO TIP: The toppings in this recipe aren't set in stone. This versatile dessert doesn't really call for any fruit type in particular, so feel free to substitute for your favorites or be even bolder and add a layer of chocolate chips, peanut butter chips - whatever floats your boat!