When the sun’s a-blazin’, who even wants to turn on the oven?! Not us! But that doesn’t mean we still can’t have cake! Yahoo! This Classic Banana Split Cake makes all your cool and velvety dreams come true. Piled high on a sweet graham cracker crust, dig your fork into this rich cheesecake-esque treat that’s layered with sweet bananas and juicy pineapple. Ooo, and don’t forget that whip! For the ultimate Classic Banana Split Cake experience, you definitely need to finish it off with some fluffy whip topping, bursting cherries, and salty peanuts! And like we said, no oven is required for this one, so you can cool off and still get your cake fix at the same time!
Ingredients
For the crust:
- 2 cups graham crackers, crushed
- 3/4 cup granulated sugar
- 1/4 pound butter, melted
For the filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 1/2 cups powdered sugar
- 4 bananas, sliced
- 1 (15-ounce) can crushed pineapple, drained
For the topping:
- 1 (16-ounce) container frozen whipped topping, thawed
- 1 (16-ounce) jar maraschino cherries, drained
- 6 ounces peanuts, chopped
Directions
Step 1 –In a bowl, add the graham crackers, the granulated sugar, and the butter and mix until well-combined.
Step 2 –Press the graham cracker mixture into a 9×13-inch cake pan and freeze for 30 minutes.
Step 3 –In a medium bowl, add the cream cheese and the powdered sugar and beat with an electric hand mixer on medium speed until smooth.
Step 4 –Pour the cream cheese mixture onto the crust and spread it over the top.
Step 5 –Top the cream cheese mixture with the bananas and the pineapples.
Step 6 –Spread the whipped topping over the fruit layer.
Step 7 –Top the whipped topping with the cherries and the nuts.
Step 8 –Refrigerate the cake for at least 2 hours and up to overnight.
Step 9 –Slice and serve.
