No Bake Banana Split Cake


  • 1 1/2 cups graham cracker crumbs
  • 1 1/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 2 (8oz) packages cream cheese, softened
  • 1 (20oz) can crushed pineapple, drained
  • 5 medium bananas, divided
  • 2 cups cold milk
  • 2 (4 serving size) packages Jello instant cheesecake pudding mixes
  • 2 cups thawed whipped topping (such as cool whip), divided

Optional Toppings:

  • 1 cup chopped pecans or preferred nut
  • maraschino cherries
  • chocolate syrup


  1. Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9×13? cake pan and freeze for 10 minutes.
  2. Meanwhile beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer. Top with a layer of the crushed pineapple (make sure to drain very well). Slice 4 of the bananas into discs and layer on top of the pineapple.

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