The first thing I noticed about this recipe is its no-bake instruction. Anything No-bake is a winner recipe for me.
Our friend Michelle from Brown Eyed Baker has this to say about this recipe:
“Most importantly – it’s entirely no-bake. Absolutely no oven time is required, which makes it perfect for the summer when you don’t want to heat up the kitchen, and also perfect for when you need a quick dessert that you can throw together in very little time. Poof! Done! Now, for the layers… It starts off with a graham cracker crust, topped with a cream cheese-mousse, and then layers of banana, pineapple, strawberries, and finally whipped cream, nuts, chocolate, and cherries on top! Talk about the ultimate banana split.”
Now I want both—the cake version and the ice cream version!
For the Crust:
2 cups graham cracker crumbs
½ cup Kerrygold unsalted butter, melted
For the Cream Cheese Layer:
12 ounces Philadelphia cream cheese, at room temperature
¼ cup Domino granulated sugar
8 ounces Cool Whip
For the Fruit & Toppings:
3 to 4 Dole bananas, sliced
1 (20-ounce) can Dole crushed pineapple, drained well
16 ounces strawberries, hulled and sliced
8 ounces Cool Whip
½ cup walnuts, chopped
Hershey’s Chocolate syrup
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.
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Quick Tip: If you would prefer not to use Cool Whip, you can use fresh whipped cream in its place, both for the filling and the topping.
Thanks again to Brown Eyed Baker for this amazing recipe.