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Southern Style Banana Split Cake
Prep
30 mins
Cook
0 mins
Servings
12
Difficulty
Easy
My grandmother passed down this beloved Southern dessert, and let me tell you, it's become my go to for potlucks and family gatherings. This no bake banana split cake comes together in just thirty minutes, making it perfect when you need something impressive without firing up the oven. The cream cheese base gives you that tangy richness while the fresh bananas provide natural potassium and fiber. What I love most is how budget friendly it is, using simple pantry staples that won't break the bank, yet it looks and tastes like you spent hours in the kitchen. Layers of graham cracker crust, creamy filling, tropical fruit, and crunchy peanuts create pure indulgence that'll have everyone asking for seconds.
Ella x
Ingredients
- 22 cups graham cracker crumbs
- ¾ cup white sugar¾ cup white sugar
- ¼ pound butter, melted¼ pound butter, melted
- 22 (8 ounce) packages cream cheese
- 11 ½ cups confectioners' sugar
- 44 bananas, sliced
- 11 (15 ounce) can crushed pineapple, drained
- 11 (16 ounce) container frozen whipped topping, thawed
- 11 (16 ounce) jar maraschino cherries, drained
- 1212 ounces crushed peanuts
Detail level
Instructions
- 1
Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.
- 2
Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.
- 3
Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.
- 4
Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.
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