no bake banana split tiramisu cake

How To Make no bake banana split tiramisu cake

• 1

  Using your stand mixer or a hand mixer, beat cream cheese until smooth. In a separate bowl, whip heavy cream until soft peaks form. Add powdered sugar and continue beating on high for another minute, until fluffy. Reserve 3/4 cup of whipped cream for topping and fold in the remaining amount into cream cheese. Combine one third (about 1 1/2 cups) of the cream cheese mixture with the crushed pineapples and set aside. Next in a separate bowl, combine one cup of the cheesecake mixture with the chocolate pudding and set aside. Dump the pureed strawberries in the remaining cheesecake mixture (about 1 cup) and set aside.
• 2

  Dip 12 ladyfingers in reserved pineapple juice and arrange one layer of soaked fingers in a 9 x 13 dish.Top evenly with banana slices. Spread pineapple cheesecake mixture evenly over top. Dip another 12 ladyfingers in reserved pineapple juice and arrange soaked fingers over top, pressing them down for an even layer. Top an even layer of the chocolate pudding mixture. Dip remaining 12 ladyfingers in pineapple juice and arrange over top, pressing down to make an even layer. Spread with strawberry cheesecake layer.
• 3

  Top with reserved whipped cream and spread evenly on top. Add marachino cherries and sprinkle with chopped nuts. Cover with plastic wrap and refrigerate for at least 3 hours or overnight once layers are set. Remove tiramisu from fridge and drizzle with chocolate sauce if desired. Slice and serve with more toppings if desired.
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