Description
A fun twist on a classic dessert, this no-bake banana split cake is easy to make and budget-friendly.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 ripe bananas, sliced
- 1 can crushed pineapple, drained
- 1 package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 pint strawberries, sliced
- 1 container whipped topping
- 1/2 cup chopped nuts
- Maraschino cherries for topping
Instructions
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9×13-inch dish to form a crust.
- Layer sliced bananas and drained crushed pineapple over the crust.
- Prepare the vanilla pudding mix by whisking it with cold milk. Pour over the fruit layer.
- Add a layer of sliced strawberries on top of the pudding.
- Spread whipped topping over the strawberries.
- Sprinkle chopped nuts over the whipped topping.
- Top with maraschino cherries for a pop of color.
- Refrigerate for at least 4 hours before serving.
Notes
- You can customize this cake with your favorite fruits like kiwi or blueberries.
- For a tropical twist, use coconut whipped cream as a topping.
- Prep Time: 20