Easy No-Bake Banana Split Cake

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Course: Dessert

Cuisine: American

Keyword: Angel Food Cake, Easy Desserts, No-Bake Dessert

Prep Time: 15

Cook Time: 0

refrigerate: 2

Total Time: 2 15

Servings: people

Calories: 211kcal

Author: athomewithrebecka

Ingredients

1 store-bought angel food cake or pound cake cut into cubes
3 ripe bananas sliced
1 can crushed pineapple well-drained
1 cup sliced strawberries fresh or thawed frozen
1 8 oz packagecream cheese softened
½ cup powdered sugar
1 8 oz container Cool Whip or whipped topping
1 3.4 oz instant banana pudding mix
2 cups Cold milk for pudding
½ cup chocolate syrup
Maraschino cherries for garnish

Instructions

Prep the base:
In a 9x13” pan or trifle bowl, layer the cubed angel food or pound cake evenly on the bottom.

Prepare the pudding

In a medium bowl, whisk the banana pudding mix with 2 cups milk for about 2 minutes until it thickens-let it stand while you prep the rest(it will continue to set)

Make the creamy layer

Beat cream cheese and powdered sugar until smooth. Add 1 cup of prepared banana pudding till blended- Fold in half of the Cool Whip (about 4 ounces) until well combined

Assemble Layers

Spread the cream cheese mixture over the cake cubes
Layer with sliced bananas, then pineapple, then strawberries (reserve 1 whole sliced banana for garnish)
Spread remaining Cool Whip on top

Decorate

Arrange bananas with maraschino cherries around the cake, drizzle with chocolate syrup

Chill

Refrigerate at least 2 hours before serving to let it all settle and chill.

Notes

Tips:
    •    Want more texture? Add a layer of crushed vanilla wafers or graham cracker crumbs
    •    Don’t prep too far ahead—bananas can brown. Toss them lightly in lemon juice if needed.
    •    Serve in mason jars or parfait cups for cute individual portions!

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