How To Make Irresistible No Bake Banana Split

This No Bake Banana Split dessert is everything I love about the classic ice cream parlor treat—layered with sweet cream, crushed pineapple, bananas, strawberries, whipped topping, and a graham cracker crust. It’s fruity, creamy, and full of fun textures, all without needing to turn on the oven. Whether I’m making it for a party, a summer BBQ, or just a family dessert night, this dish always disappears fast.

Why You’ll Love This Recipe

I love how simple and refreshing this dessert is. It captures all the flavor of a banana split in an easy-to-make, no-bake layered dessert. It’s perfect when I want something that looks impressive but takes minimal effort. Plus, I can make it ahead and let it chill, which makes hosting stress-free. Every bite has creamy filling, fresh fruit, and a buttery crust—it’s the kind of dessert that keeps me going back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
melted butter
cream cheese (softened)
powdered sugar
bananas (sliced)
crushed pineapple (drained)
fresh strawberries (sliced)
whipped topping (like Cool Whip)
chocolate syrup or fudge sauce (optional)
maraschino cherries (for garnish)
chopped nuts (optional)

Directions

1. I mix the graham cracker crumbs and melted butter in a bowl until combined, then press the mixture into the bottom of a 9×13-inch dish to form the crust.

2. In another bowl, I beat together the softened cream cheese and powdered sugar until smooth and fluffy.

3. I spread the cream cheese mixture evenly over the graham cracker crust.

4. I layer the sliced bananas over the cream cheese layer.

5. Next, I evenly distribute the drained crushed pineapple and then the sliced strawberries over the bananas.

6. I top everything with a thick layer of whipped topping, smoothing it out gently with a spatula.

7. For extra flair, I drizzle chocolate syrup over the top, sprinkle on chopped nuts, and place a few maraschino cherries for garnish.

8. I cover the dish and refrigerate for at least 4 hours, or overnight, so the layers can set and the flavors blend.

Servings and timing

This recipe makes about 12 servings and takes just 20 minutes to prepare, plus at least 4 hours of chilling time. It’s ideal for making ahead and serving cold.

Variations

Sometimes I switch up the fruit with blueberries, raspberries, or mango slices for a tropical twist. I’ve also used chocolate graham crackers for the crust for an extra flavor kick. If I want it lighter, I use low-fat cream cheese and light whipped topping. For a fun twist, I add a layer of vanilla pudding between the fruit and whipped topping.

Storage/reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. It’s best eaten within a day or two, as the bananas can start to brown. I don’t freeze this dessert because the fruit and whipped topping don’t thaw well.

FAQs

Can I make this dessert a day ahead?

Yes, and I often do. It actually tastes better after chilling overnight since the layers meld together perfectly.

How do I keep the bananas from turning brown?

I slice the bananas just before layering and sometimes toss them lightly in lemon juice to help preserve their color.

Can I use fresh pineapple instead of canned?

Yes, I’ve used fresh chopped pineapple—just make sure to drain any juice well to avoid a soggy dessert.

Is there a dairy-free version of this?

Yes, I’ve made it using dairy-free cream cheese, coconut whipped topping, and it worked beautifully.

Do I have to use a 9×13 dish?

Not necessarily. I’ve made it in a deep square pan or even in individual cups for a fun, personal-sized version.

Conclusion

This No Bake Banana Split is the ultimate easy dessert that looks festive, tastes amazing, and feeds a crowd. It’s perfect for hot days, parties, or when I need a sweet treat without the oven. Every layer adds something special, and the end result is always a hit. It’s fruity, creamy, and completely irresistible.