Monday, August 4, 2014

No-Bake Banana Split Cake Dessert

Summer and parties are fun, but at the same time you don't want to spend whole day in your kitchen, and at the same time I wanted to treat my guests with something yummy

After searching i found this idea no-bake filled with summer fruits chilled desert, and that's it, by adding one more layer i got a perfect dessert for my guests.

Graham cracker crust with creamy cheesy layer, then vanilla pudding and three kinds yummy fruits, topped with layer of whipped topping, drizzled chocolate sauce, chopped walnuts and cherries

For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped Topping

For Pudding Layer:
5 cups cold milk
2 (5 oz.) pkg. instant vanilla pudding

For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries


1. Grease a 9x13-inch baking dish; set aside.

2. 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.

3. 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.

4. Mix milk and pudding and stir until thickened. Spread it on cream cheese layer.

5. Arrange the banana slices in a single layer on top of vanilla filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

6. 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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