Indulge in the delightful world of desserts with a twist – the No-Bake Banana Split Dessert. This scrumptious creation captures all the flavors you would expect from a classic banana split sundae, but in an easy-to-make, no-bake form. Get ready to treat your taste buds to a cool and creamy delight that will leave you wanting more.
To begin this mouthwatering journey, gather the following ingredients: 2 cups of finely ground digestive biscuit crumbs, 1/2 cup of melted unsalted butter, 1 8-ounce block of plain cream cheese, 16 ounces of thawed Cool Whip (or 4 cups of heavy whipping cream), 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 20-ounce can of drained crushed pineapple, and 4 ripe bananas thinly sliced.
First, grease a 9×13 baking dish with non-stick spray to ensure easy removal. In a bowl, combine the finely ground digestive biscuit crumbs with the melted butter. This mixture will form the foundation of your dessert. Transfer the crumb mixture to the baking dish and press it down evenly to create a firm crust. Place the dish in the refrigerator to chill while you prepare the next layers.
Now it’s time to choose between two options for the creamy layer. If you prefer Cool Whip, beat together 8 ounces of Cool Whip and the cream cheese in a mixing bowl until the mixture becomes fluffy and well combined. Add the powdered sugar and vanilla extract, continuing to beat until fully incorporated. Alternatively, you can make your own whipped cream by pouring the heavy whipping cream into a separate bowl and beating it until soft peaks form. Reserve around 2 cups of the whipped cream for later use.
Next, combine the cream cheese (if using), vanilla extract, and powdered sugar with the remaining whipped cream, gently stirring until the ingredients are just blended. Retrieve the baking dish from the refrigerator and spread the Cool Whip or whipped cream mixture evenly over the graham cracker crust. This luscious layer will provide a smooth and velvety texture to your dessert.
Now it’s time to add the fruity goodness. Arrange the thinly sliced bananas in a single layer on top of the cream mixture, gently pressing them down to create an even distribution. Next, add the drained crushed pineapple, ensuring it covers the banana slices evenly. The combination of ripe bananas and tangy pineapple will infuse the dessert with tropical flavors that will transport your taste buds to a sunny paradise.
To complete your No-Bake Banana Split Dessert, spoon the remaining Cool Whip or reserved whipped cream on top. Use a knife to ensure that the bananas and pineapple are fully covered. This final layer will add an indulgent creaminess that perfectly balances the fruity components of the dessert.
Cover the dish with foil and refrigerate for at least 4 hours to allow the flavors to meld together and the dessert to set. The anticipation will build as your kitchen fills with the delightful aroma of this banana split-inspired creation. Just before serving, unleash your creativity by garnishing the dessert with chopped walnuts, maraschino cherries, chocolate syrup, or sprinkles – the choice is yours!
Slice and serve this heavenly treat, relishing in the moment as you take your first bite. The combination of creamy layers, tangy pineapple, and sweet bananas will create a symphony of flavors on your palate. Each spoonful will transport you back to your favorite ice cream parlor, indulging in a classic banana split sundae.
Remember, for the best experience, consume the No-Bake Banana Split Dessert within 2-3 days.
No-Bake Banana Split Delight
Ingredients
- 2 cups of finely ground digestive biscuit crumbs
- 1/2 cup of unsalted butter melted (1 stick)
- 1 8-ounce block of plain cream cheese
- 16 ounces of thawed Cool Whip divided (or 4 cups of heavy whipping cream)
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 20-ounce can of drained crushed pineapple
- 4 ripe bananas thinly sliced
Instructions
- Begin by greasing a 9×13 baking dish using non-stick spray. In a bowl, combine the melted butter and finely ground digestive biscuit crumbs. Transfer the mixture to the baking dish and press it down evenly to form a firm crust. Place the dish in the refrigerator to chill.
- If you opt for Cool Whip: In a mixing bowl, beat together 8 ounces of Cool Whip and the cream cheese until the mixture becomes fluffy and well combined. Add the powdered sugar and vanilla extract, continuing to beat until fully incorporated. If you prefer homemade whipped cream: Pour the heavy whipping cream into a separate bowl and beat until soft peaks form, approximately 5 minutes. Set aside around 2 cups of the whipped cream.
- Combine the cream cheese, vanilla extract, and powdered sugar with the remaining whipped cream, stirring until just blended.
- Retrieve the baking dish from the refrigerator. Spread the Cool Whip or whipped cream mixture evenly over the graham cracker crust. Arrange the thinly sliced bananas in a single layer on top, gently pressing them down. Next, evenly distribute the crushed pineapple over the banana slices.
- Spoon the remaining Cool Whip or whipped cream on top, using a knife to ensure the bananas and pineapple are fully covered. Cover the dish with foil and refrigerate for at least 4 hours. Prior to serving, garnish with chopped walnuts, maraschino cherries, chocolate syrup, or sprinkles, according to your preference. Slice and serve. For the best experience, consume the dessert within 2-3 days.
