No Bake Banana Split Dessert
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
3 bananas, sliced
1 (20 oz) can crushed pineapple, drained
2 cups sliced fresh strawberries
1 (12 oz) jar hot fudge sauce, warmed
1/2 cup chopped walnuts or pecans
1/4 cup rainbow sprinkles or jimmies
Maraschino cherries, for garnish
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Set aside.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in half of the thawed whipped topping.
Spread the cream cheese mixture evenly over the graham cracker crust. Place the pan in the refrigerator to chill for about 15 minutes.
While the crust is chilling, slice the bananas and drain the crushed pineapple. After the crust has chilled, remove it from the refrigerator and layer the sliced bananas evenly over the cream cheese layer. Follow with an even layer of drained crushed pineapple, and then a layer of sliced strawberries.
Spread the remaining whipped topping over the fruit layers.
Drizzle the warmed hot fudge sauce over the whipped topping. If the fudge sauce is too thick, you can thin it slightly with a small amount of milk or cream.
Sprinkle the chopped walnuts or pecans and rainbow sprinkles over the dessert.
Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or until it’s well-chilled and set.
Before serving, garnish the dessert with maraschino cherries.
Cut the no-bake banana split dessert into squares and serve. Enjoy!