Recipe: No Bake Banana Split Cake ππ
Description:
This No Bake Banana Split Cake is not only incredibly easy to make but also absolutely delicious. It’s a recipe that’s been cherished for years, its origins lost in time but its taste never forgotten. With just about 15 minutes of preparation time, this dessert is perfect for those moments when you need something quick, sweet, and satisfying. Let’s dive into making this delightful treat!
Ingredients:
- 3 ripe bananas
- 4 tablespoons lemon juice
- 9 tablespoons margarine, melted
- 1 can (about 425g) crushed pineapple, drained
- 2/3 cup Eagle Brand sweetened condensed milk
- 1 package (4 to 6 serving size) vanilla instant pudding mix
- 1 large tub of Cool Whip
- 1/4 cup pecans, finely chopped
- 1 maraschino cherry per serving, for garnish
- Fine coconut, for sprinkling
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Crust: Mix the wafer crumbs with the melted margarine until well combined. Press the mixture firmly into the bottom of a 9×12-inch pan to form the crust. |
| 2 | Layer the Bananas: Slice the bananas and arrange them evenly over the crust, forming the first layer of your banana split cake. Drizzle the lemon juice over the bananas to prevent browning. |
| 3 | Add the Sweetened Condensed Milk Mixture: In a small bowl, mix together the Eagle Brand sweetened condensed milk and lemon juice until smooth. Spread this mixture evenly over the sliced bananas. |
| 4 | Layer the Pineapple: Spread the drained crushed pineapple over the sweetened condensed milk layer, creating a luscious tropical fruit layer. |
| 5 | Prepare the Pudding: Prepare the vanilla instant pudding according to the instructions on the package. Once ready, spread the pudding over the pineapple layer, ensuring even coverage. |
| 6 | Top with Cool Whip: Generously spread the Cool Whip over the pudding layer, creating a creamy and dreamy topping for your banana split cake. |
| 7 | Garnish and Refrigerate: Sprinkle the finely chopped pecans, maraschino cherries, and fine coconut over the Cool Whip layer. These toppings not only add flavor but also make your cake look irresistible! Cover the cake with plastic wrap and refrigerate overnight, allowing all the flavors to meld together and the cake to set properly. |
| 8 | Serve and Enjoy: The next day, slice the chilled banana split cake into squares or rectangles, and serve each piece with a cherry on top. Watch as your family and friends devour this delightful dessert with smiles on their faces! |
Nutritional Information (Per Serving):
- Calories: 316.9
- Fat: 18.6g
- Saturated Fat: 8.5g
- Cholesterol: 7.7mg
- Sodium: 192.2mg
- Carbohydrates: 37.5g
- Fiber: 1.4g
- Sugar: 32.3g
- Protein: 2.9g
Recipe Yield:
- 12-16 servings of unbaked No Bake Banana Split Cake
Recipe Notes:
- This recipe is perfect for potlucks, picnics, or any occasion where you need a crowd-pleasing dessert in a hurry.
- Feel free to customize the toppings according to your taste preferences. You can add additional fruits like strawberries or kiwi for extra freshness.
- If you prefer a crunchier crust, you can use graham cracker crumbs instead of wafer crumbs.
- For a lighter version of this dessert, you can use Cool Whip Free instead of regular Cool Whip.
- Make sure to refrigerate the cake overnight to allow it to set properly and develop its full flavor.
- Don’t skip the lemon juice when layering the bananas, as it helps to keep them from turning brown and adds a refreshing tanginess to the dessert.
- Enjoy this No Bake Banana Split Cake with friends and family, and savor every creamy, fruity bite!
