Description
This no-bake banana split pie is a creamy, fruity dessert layered with bananas, crushed pineapple, and a chocolate drizzle over a graham cracker crust. It’s quick, easy, and ideal for potlucks, summer parties, or anytime you need a refreshing treat without turning on the oven. A nostalgic dessert with modern flair that’s sure to please a crowd.
Ingredients
Scale
- 1 graham cracker crust (store-bought or homemade)
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup whipped topping
- 1 tsp vanilla extract
- 3 fresh bananas, sliced
- ½ cup crushed pineapple, drained
- Chocolate syrup, for drizzling
- Optional: chopped nuts, maraschino cherries, coconut flakes, caramel sauce
Instructions
- Press graham cracker crumbs into a pie dish to form the crust. Chill in the fridge for 15 minutes.
- In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in whipped topping until combined and fluffy.
- Spread half of the filling over the chilled crust.
- Add a layer of sliced bananas and drained crushed pineapple.
- Spread the remaining filling on top, smoothing with a spatula.
- Drizzle chocolate syrup over the top and add chopped nuts or other optional toppings.
- Chill the pie for at least 4 hours or overnight before serving.
Notes
- Use firm bananas to avoid sogginess.
- Drain pineapple well to prevent excess moisture.
- Chill thoroughly to ensure clean, firm slices.
- For a vegan version, use plant-based cream cheese and whipped topping.
- Customize with strawberries, mango slices, or dark chocolate drizzle for variations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg