No Bake Banana Split Delight
This No Bake Banana Split Delight is an easy layered dessert with a graham cracker crust, creamy cheesecake filling, bananas, fresh strawberries, and sweet strawberry glaze. Finished with whipped topping, chocolate syrup, and cherries, it’s perfect for potlucks, holidays, and summer gatherings.
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Servings: 12 servings
Calories: 449kcal
Ingredients
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping, divided
- 3-4 bananas, sliced
- 1 pound fresh strawberries, sliced
- 13 oz strawberry glaze
- Additional whipped topping, if desired
- Chocolate syrup
- Maraschino cherries
- Chopped nuts, optional
Directions
- In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into the bottom of a 9×13-inch dish. Chill while preparing the next layer.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in 8 oz whipped topping until light and fluffy. Spread evenly over the crust.
- Layer sliced bananas evenly over the cream layer. If desired, toss bananas lightly in lemon juice to reduce browning.
- Add a layer of sliced fresh strawberries over the bananas. Spoon strawberry glaze over the strawberries and spread gently to cover.
- Spread 8 oz whipped topping over the top layer.
- Drizzle with chocolate syrup and sprinkle with chopped nuts, if using. Top with maraschino cherries.
- Refrigerate for at least 4 hours, or until set. Slice and serve chilled.
Notes
- Slice bananas just before assembling for best color.
- Chill longer for cleaner slices.
- Store covered in the refrigerator for up to 3 days.
Nutrition Facts
Serving: 1 serving | Calories: 449 kcal | Carbohydrates: 65 g | Protein: 4 g | Fat: 21 g | Saturated Fat: 10 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Cholesterol: 20 mg | Sodium: 275 mg | Potassium: 271 mg | Fiber: 2 g | Sugar: 41 g | Vitamin A: 649 IU | Vitamin C: 29 mg | Calcium: 69 mg | Iron: 1 mg
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