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Layered no bake banana split dessert with a brown butter and sea salt graham cracker crust and whipped topping.

No Bake Banana Split Dessert

Rebecca Blumer
Cool, creamy, and loaded with nostalgia, this no-bake banana split dessert features a nutty brown-butter crust and layers of tropical fruit for the perfect summer crowd-pleaser.
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Prep Time 1 hour 30 minutes
Freezing and chilling time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 485 kcal

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • Mixing Bowl
  • Fine-Mesh Sieve

Ingredients
 

For crust:

  • 1/2 cup butter
  • 2 tablespoons granulated sugar
  • 2 cups approx. 14 full size cracker sheets or 1 1/2 packages graham cracker crumbs

For filling:

  • 8 ounces cream cheese softened
  • 1 cup confectioner’s sugar
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 20 ounces can crushed pineapple drain juice and reserve
  • 4 bananas

For topping:

  • 8 ounces frozen whipped topping thawed
  • 1 1/2 cup chopped pecans
  • 1/2 cup mini chocolate chip morsels
  • 16 ounces maraschino cherries drained

Instructions
 

Build the brown-butter crust

  • Melt the butter with sugar in a saucepan over medium heat. Continue whisking as it heats until the mixture transforms into a golden brown color with a toasted, nutty aroma.
  • Remove from heat and mix in the graham cracker crumbs until well combined. Press the sandy mixture firmly into a greased 9x13 casserole dish and freeze for one hour to set the base.

Whip the cream cheese filling

  • Combine the softened cream cheese, unmelted butter, and confectioner’s sugar in a bowl. Beat the mixture until it is light, fluffy, and smooth before stirring in the vanilla extract.
  • Retrieve the crust from the freezer and spread the creamy filling over it in a gentle, even layer, taking care not to disturb the frozen crumbs.

Prep the bananas and layer the fruit

  • Slice the bananas into the reserved pineapple juice and toss to coat. This prevents the fruit from browning. Drain the slices well before layering them over the cream cheese filling.
  • Evenly distribute the crushed pineapple over the banana layer to ensure every serving has a balanced fruit flavor.

Finish the top and chill

  • Smooth the thawed whipped topping over the fruit layer to create a thick, pillowy surface.
  • Garnish the top with chopped pecans, mini chocolate chips, and drained maraschino cherries. Chill the dessert thoroughly in the refrigerator before slicing to ensure clean edges.

Notes

Prevention Tip: To avoid a soggy base, use a fine-mesh sieve to drain the crushed pineapple until no liquid remains. Freezing the crust for the full hour also creates a moisture barrier.
Slicing Secret: For perfectly clean squares, dip a sharp knife in hot water and wipe it dry between every single cut.
Storage Guideline: Keep the dessert covered in the fridge for 3 to 4 days. It is at its peak texture between 4 and 24 hours after assembly, as bananas will eventually soften.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 54gProtein: 4gFat: 29gSaturated Fat: 15gCholesterol: 58mgSodium: 295mgPotassium: 215mgFiber: 3gSugar: 39gVitamin A: 12IUVitamin C: 9mgCalcium: 45mgIron: 1.2mg
Keyword banana split dessert, No-bake, summer treat
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