Description
A rich and creamy no-bake peanut butter banana split cake layered with a graham cracker crust, smooth peanut butter cheesecake filling, fresh fruit, and luscious chocolate and caramel toppings — a fun twist on the classic banana split dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 3 medium ripe bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 cup sliced strawberries
- 1/4 cup chocolate syrup
- 1/4 cup caramel sauce
- 1/2 cup chopped peanuts or walnuts
- Maraschino cherries, for garnish
Instructions
- In a medium bowl, mix graham cracker crumbs and melted butter until evenly combined. Press the mixture into the bottom of a 9×13-inch dish to form a crust. Chill for at least 20 minutes.
- In a large mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until fully combined and fluffy.
- Spread the peanut butter filling evenly over the chilled crust.
- Layer the sliced bananas evenly over the peanut butter filling, followed by drained crushed pineapple and sliced strawberries.
- Drizzle the top with chocolate syrup and caramel sauce.
- Sprinkle chopped nuts evenly over the top and garnish with maraschino cherries.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- To keep the bananas from browning, lightly toss them in lemon juice before layering.
- You can use an Oreo crust instead of graham crackers for a chocolatey twist.
- Store covered in the refrigerator for up to 3 days for best freshness.
- For extra decadence, top with additional whipped cream before serving.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American