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Banana Split Cake

Banana Split Cake

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  • 1 1/2 cups graham cracker crumbs
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (20 ounces) crushed pineapple, drained
  • 6 medium bananas, divided
  • 2 cups cold milk
  • 2 packages (4-serving size each) JELL-O Vanilla Flavored Instant Pudding and Pie Filling
  • 2 cups thawed whipped topping, divided
  • 1 cup chopped pecans



Mix graham cracker crumbs, ¼ cup sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 minutes.


Beat cream cheese and remaining ¾ cup sugar in bowl with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.


Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store left over dessert in refrigerator.


Recipe by It's a Krazy Life
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