"Taste of Summer" Banana Split Cake

Cindy Smith Bryson


Did I get your attention yet?!? Who doesn't love a banana split? Let me say upfront: this was not originally my recipe. I made some changes and so what follows is my take on a scrumptious delight that is oh so easy but makes an impressive presentation. Make it once and it will become your new "go to" summer dessert! Adding a drizzle of chocolate syrup just prior to serving adds to the presentation and the yumminess factor.
You will have to add your chilling time to the prep time. Trust me, it will be worth it....

pinch tips: How to Cream Butter & Sugar



12 - 15 servings


20 Min


No-Cook or Other


chocolate cookie crust to fit ungreased 13 x 9 x 2 inch dish. i have used chocolate graham cracker and chocolate animal cracker crumbs. any crushed chocolate cookie should work.


1/2 c
butter, softened
1 pkg
(8 ounce) cream cheese, room temperature
2 c
confectioners sugar
1 Tbsp
1 tsp
real vanilla extract
3 large
bananas, cut into 1/4 inch slices (soak in drained pineapple juice to keep from turning brown)
2 can(s)
(8 ounces each) crushed pineapple, drained
2 qt
fresh strawberries, sliced


2 c
heavy cream, cold
1/4 c
confectioners' sugar
1 c
walnuts, chopped

Directions Step-By-Step

Press chocolate cookie crust into ungreased dish. Chill for one hour.
In a bowl, beat butter, cream cheese, confectioner's sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes.
Layer with bananas, pineapple and strawberries.
Using a chilled metal bowl (works best for whipping cream, a chilled beater helps also), beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy