Description
Whip up this effortless No Bake Banana Split Pie! A crunchy graham cracker crust cradles a dreamy, fruity cream cheese filling. Enjoy this easy, oven-free dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 8 oz frozen whipped topping, thawed (e.g., Cool Whip)
- 3 medium ripe bananas, sliced
- 1 (15 oz) can crushed pineapple, well-drained
- Maraschino cherries, for garnish
Instructions
- Step 1: Prepare the crust. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the pie crust in the refrigerator to chill for at least 15 minutes while preparing the filling.
- Step 2: Make the creamy filling. In a large bowl, using an electric mixer, beat the softened cream cheese and powdered sugar together until smooth and creamy, with no lumps. Gently fold in half of the thawed whipped topping until just combined.
- Step 3: Assemble the pie. Spread about half of the cream cheese filling evenly over the chilled graham cracker crust. Arrange the sliced bananas in a single layer over the filling, then sprinkle the well-drained crushed pineapple over the bananas. Top with the remaining cream cheese filling, spreading it carefully to cover all the fruit.
- Step 4: Chill and set. Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the pie to set completely.
- Step 5: Garnish and serve. Before serving, spread the remaining whipped topping over the pie. Drizzle with chocolate syrup (optional), and adorn with maraschino cherries. Slice and serve cold.
Notes
- Store leftover pie tightly covered in the refrigerator for up to 3 days; while bananas may brown slightly, the flavor remains delicious.
- This refreshing pie is meant to be enjoyed chilled, so skip any thoughts of reheating and simply grab a slice straight from the fridge!
- Enhance your serving with a drizzle of warm chocolate fudge or caramel sauce, and for an extra crunch, sprinkle with chopped walnuts or pecans.
- For the absolute best set and to prevent a watery pie, make sure your crushed pineapple is *exceptionally* well-drained by pressing out all excess liquid before adding it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10th of pie)
- Calories: 460
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 19g
- Trans Fat: 0.5g
- Protein: 42g