Go Back

Banana Split Dessert

This Banana Split Dessert is made with a sweet graham cracker crust and layers of all of your favorite banana split flavors in an easy no bake recipe. Perfectly creamy and delicious!
Course Dessert
Cuisine American
Keyword banana split dessert
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 1 minute
Servings 16
Calories 382kcal
Author Trish - Mom On Timeout


For the crust:

  • 2 ½ cups graham cracker crumbs (about 2 ½ packets)
  • ¾ cup salted butter melted
  • ¼ cup light brown sugar

For the filling:

  • 14 ounces sweetened condensed milk
  • 12 ounces cream cheese softened
  • 1 cup crushed pineapples well drained
  • 2 tablespoons lemon juice
  • 2 to 3 bananas sliced
  • 4 cups whipped topping about an 8 ounce container


  • chocolate syrup
  • 1/3 cup pecans finely chopped
  • 12 to 16 maraschino cherries


For the Crust

  • Prepare a 9x13 baking dish by lightly spraying it with cooking spray and then setting it aside.
  • Stir the graham cracker crumbs, melted salted butter and light brown sugar in a large bowl until combined.
  • Press mixture into the bottom of the baking dish to create a crust. Refrigerate for 20 to 30 minutes while preparing the filling.

For the Filling

  • Combine cream cheese and sweetened condensed milk in a large bowl. Using a mixer, beat together for 1 to 2 minutes or until light and fluffy and no lumps remain.
  • Beat in the crushed pineapple and lemon juice.
  • Pour mixture over graham cracker crust and spread it evenly.
  • Add a layer of sliced bananas on top. Spread whipped topping over banana layer. Chill until ready to serve.


  • Just prior to serving, drizzle chocolate syrup over the entire dish and then sprinkle chopped pecans. Top it off with maraschino cherries and serve.


It is ideal to chill dessert for 1-2 hours before serving, but not completely necessary to enjoy this dish.
To substitute homemade whipped cream for the whipped topping:
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 3/4 teaspoon vanilla extract
  1. Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
  2. Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
  3. Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
  4. Use in place of the whipped topping in the recipe.


Calories: 382kcal | Carbohydrates: 40g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 277mg | Potassium: 253mg | Fiber: 1g | Sugar: 30g | Vitamin A: 651IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg