How to Make an Easy No-bake Banana Split Cake

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When the weather turns warmer, one of the last things you want to have to do in the kitchen is heat up the house by baking a cake. A banana split cake, however, can be made without ever turning on the oven. This cake can be a refreshing chilled treat, with layers of vanilla pudding, crushed pineapple, fresh-sliced strawberries and whipped topping. It stays very moist and is similar in consistency to a trifle.

Things You'll Need

  • 2 1/2 cups graham cracker crumbs
  • 6 tbsp. sugar
  • 2/3 cup butter or margarine, melted
  • 5.1 oz. box vanilla instant pudding
  • 3 cups milk
  • 20 oz. can crushed pineapple, drained
  • 3 bananas
  • 1 qt. strawberries, washed and hulled
  • 12 oz. whipped topping, thawed
  • 2 oz. walnut pieces
  • Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter or margarine until thoroughly blended. Pack mixture firmly into the bottom of a 9-by-13-inch glass baking dish. Press down firmly. Set aside.

  • Add the milk to the vanilla instant pudding mix and stir for 2 minutes. Refrigerate until set (about 5 minutes).

  • Wash, hull and slice the strawberries. Drain the crushed pineapple. Slice the up the bananas.

  • Make the layers for the cake. Spoon the vanilla pudding onto the graham cracker crust, spreading it evenly to cover the crust. Spread the crushed pineapple evenly over the pudding layer. Add the sliced bananas on top of that. Scatter a layer of strawberries on top of the bananas, leaving a few to garnish the top of the cake.

  • Frost the cake with the whipped topping. Garnish with strawberries. Scatter walnuts on the top of the cake. Refrigerate for at least two hours to blend the flavors together.

Tips & Warnings

  • You can make this cake the day before so flavors can blend even more.

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  • Photo Credit Brand X Pictures/Brand X Pictures/Getty Images
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