🍌🍓 No-Bake Banana Split Cake 🍍🍒
Ingredients:
For the Crust:
2 cups graham cracker, crumbled
1/3 cup unsalted butter, melted
1 teaspoon salt
For the Filling:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
For the Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
Chocolate sauce
Directions:
Prepare the Crust: Start by crushing the graham crackers until fine. Mix in the melted butter and salt until well combined. Press the mixture onto the bottom of a greased 9×13-inch baking dish to form the crust. Place it in the fridge to cool while you prepare the filling.
Make the Filling: In a mixing bowl, whip together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until fully incorporated. Spread this luscious filling evenly over the chilled crust.
Layer on the Goodness: Arrange the banana slices in a single layer over the filling. Next, spread the crushed pineapple evenly over the bananas, followed by a layer of sliced strawberries.
Top it Off: Finish your masterpiece by generously spreading Cool Whip over the entire cake. Drizzle with melted chocolate sauce for that extra touch of indulgence. Sprinkle chopped hazelnuts on top for added crunch and flavor.
Chill and Serve: Cover the cake with plastic wrap and chill in the refrigerator for at least four hours, allowing all the flavors to meld together and the cake to set. For best results, leave it in the fridge overnight. When ready to serve, cut into slices and enjoy the heavenly flavors of your No-Bake Banana Split Cake.