Easy No-Bake Banana Split Cake
This post was sponsored by AMERICAN HERITAGE® Chocolate as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
If you love banana splits this easy no-bake banana split cake is the perfect recipe for you!
Easy No-Bake Banana Split Cake
- Plan ahead! Get your cream cheese out to soften, and make your pudding ahead so it can cool. Plus, plan to refrigerate your cake for several hours before serving so it’s nice and set up
- Line your pan with foil or parchment paper. This way you can easily remove your cake from the pan to slice and serve
- Change up the toppings! We used whipped cream, chocolate, and cherries, but what else do you love on a banana split?
Before we get to the recipe, don’t forget to enter the giveaway below! 8 winners will win either 1 grand prize KitchenAid Stand Mixer or an AMERICAN HERITAGE Chocolate Prize Package, including two bags of AMERICAN HERITAGE Finely Grated Chocolate.
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I-C will randomly select winners from all program entries and will facilitate fulfillment of the winning 8 prizes (8 winners).
PrintEasy No-Bake Banana Split Cake
If you’re looking for a unique and delicious cake, try this no-bake banana split cake recipe.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 9 servings 1x
- Category: dessert
Ingredients
Banana Split Cake
- ½ cup AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate
- 3 Tablespoon butter, melted
- 1 cup graham cracker crumbs
- 8 ounces plain brick-style cream cheese
- 2 cups prepared banana or vanilla pudding (not instant pudding)
- 1 package (1.79 oz each) TWIX Caramel Cookie bars, chopped into ½ Inch pieces
- 2 bananas, divided
Chocolate Sauce
- ½ cup AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate
- ½ cup heavy cream
- Whipped Cream
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
For Serving
- 16 fresh or maraschino cherries
Instructions
- Line an 8-inch by 2-inch square baking pan with two layers of parchment paper or aluminum foil, overhanging all four sides of the pan by at least 2 inches, to create a sling.
- In a heatproof bowl, combine the AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and butter.
- Set over a pan of gently simmering water and heat, stirring constantly, until melted.
- Remove from heat and stir in the graham cracker crumbs. Press the mixture into a prepared pan; freeze for 15 to 20 minutes or until firm.
- Meanwhile, using an electric mixer, beat cream cheese until light and fluffy; beat in pudding until smooth.
- Fold chopped TWIX Caramel Cookie Bar pieces into cream cheese mixture.
- Slice 1 banana; arrange banana slices over crust.
- Spread cream cheese mixture over the banana. Refrigerate for 3 hours or until set.
- Just before serving, make the chocolate sauce by combining AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate and cream in a small heatproof bowl. Set over a pan of gently simmering water and heat until melted, stirring constantly until a smooth ganache forms.
- In a large bowl, whip the cream and confectioners’ sugar until stiff peaks form.
- To serve, use the foil sling to remove the cake from the pan and transfer to a cutting board. Cut the cake into squares. Cut the remaining banana
- into 9 slices.
- Top each square with a dollop of whipped cream, slice of banana, and a cherry. Drizzle with chocolate sauce.
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This looks so easy and delicious!
★★★★