Banana Split Cake
This banana split cake takes a twist on the beloved ice cream dessert with a timeless no-bake recipe. It’s so celebratory and eye-catching, no one will guess how easy it was to make.
Ingredients
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1 cup sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (8 ounces) crushed pineapple, drained
- 24 whole graham crackers
- 2 medium bananas, sliced
- toppings: chocolate syrup, halved fresh strawberries and additional banana slices
Directions
- In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag.
- On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight.
- Just before serving, top with chocolate syrup, strawberries and additional banana slices.
