1. For the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt until well mixed. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Place the dish in the refrigerator while preparing the filling.
2. For the Filling: In a large bowl, beat together the powdered sugar and softened butter until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Spread the filling mixture evenly over the prepared crust.
4. Arrange the sliced bananas evenly over the filling layer, followed by the drained crushed pineapple.
5. Spread the thawed whipped topping over the pineapple layer, covering it completely.
6. Garnish with maraschino cherries on top.
7. Optional: Drizzle chocolate syrup over the cake and sprinkle with chopped nuts for added flavor and decoration.
8. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to firm up.
9. When ready to serve, slice the cake and enjoy this delightful No-Bake Banana Split Cake with your guests or family. It’s the perfect cool and refreshing dessert for warm days!
No-Bake Banana Split Cake
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