Creamy, fruity, and perfectly layered — this Layered Banana Split Dessert is everything you love about a classic banana split without the need to stand over a hot stove. Imagine a buttery graham cracker crust, a whipped cream cheese layer, bright strawberry and pineapple fruit, silky banana pudding, and a cloud of Cool Whip, all finished with chocolate drizzle and a cherry on top. Fun fact: layered no-bake desserts like this were popularized in mid-century America because they were easy to make and impressive to serve.
This recipe is special because it’s simple, quick to assemble, and family-friendly — ideal for potlucks, weeknight treats, or a weekend indulgence. If you enjoy easy no-bake desserts, you might also like my lighter take on a similar treat over at No Bake Banana Split Dessert. Give this one a try and watch how fast it disappears from the fridge — everyone will love it.
What is Layered Banana Split Dessert?
What’s in a name? Layered Banana Split Dessert sounds like a party in a pan — and rightly so. Think of it as a banana split you eat with a fork: layers of crust, creamy filling, fruit, pudding, and whipped topping that come together like the best parts of an ice cream sundae. Why might it be called this way? Maybe someone got tired of scooping ice cream and decided to stack the flavors instead. After all, “the way to a man’s heart is through his stomach.” Want to test that saying? Try this dessert and see how many hearts you win. I dare you to resist!
Why You’ll Love This
- Irresistible texture and flavor: The contrast of crunchy graham cracker crust, silky cream cheese-Cool Whip layer, bright fruit, and smooth banana pudding is pure comfort. Each bite is creamy, fruity, and nostalgic.
- Save money and time: Making this at home uses pantry staples and a few inexpensive ingredients, so it’s much cheaper than store-bought layered desserts or a row of individual sundaes.
- Toppings that make it sing: Chocolate syrup, maraschino cherries, and chopped nuts add visual appeal and extra flavor — but they’re optional if you prefer to keep it simple.
If you enjoy layered, no-bake creations, this sits nicely alongside other crowd-pleasers like my banana split milkshakes — they’re different formats of the same favorite flavors and both are perfect for summer parties. Make this at home and watch it become a family favorite.
How to Make:
Quick Overview
This recipe is wonderfully straightforward: press a graham cracker crust, make a light and fluffy cream cheese layer, top with drained fruit, pour prepared banana pudding, and finish with Cool Whip and toppings. Preparation is mostly assembly, and the flavors meld beautifully after a few hours in the fridge. Prep time: about 20 minutes. Chill time: at least 4 hours or overnight for best results.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cold milk
- 16 ounces Cool Whip topping, divided (use 8 ounces in the cream cheese mixture and 8 ounces for the top)
- 1 (23-ounce) container frozen sliced strawberries, thawed and drained well
- 1 (20-ounce) can crushed pineapple, drained well
- 2 (3.4-ounce) boxes banana cream instant pudding
- Chocolate syrup, for drizzling
- Maraschino cherries (optional)
- Chopped nuts (optional)
Directions
- Grease a 9×13-inch baking dish. Combine 2 cups graham cracker crumbs and 1/2 cup melted butter in a bowl until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared 9×13-inch dish to form the crust. Refrigerate while you make the filling so the crust firms up.
- In a medium bowl, beat 8 ounces room-temperature cream cheese with 1/4 cup granulated sugar, 2 tablespoons cold milk, and 1/2 teaspoon vanilla extract until smooth and fluffy. Scrape the sides of the bowl to ensure no lumps remain.
- Fold 8 ounces of the Cool Whip into the cream cheese mixture until fully combined and light. Spread this cream cheese-Cool Whip layer evenly over the chilled graham cracker crust, smoothing the top with a spatula.
- Layer the drained 23-ounce container of thawed sliced strawberries and the drained 20-ounce can of crushed pineapple evenly over the cream cheese layer. Spread gently so you don’t mix the fruit into the cream cheese layer.
- In a separate bowl, whisk the two 3.4-ounce boxes of banana cream instant pudding with 3 1/2 cups cold milk. Whisk for about 2–3 minutes until the pudding is thickened and smooth. Spread the banana pudding evenly over the fruit layer. Let the pudding sit about 5 minutes to set slightly.
- Spread the remaining 8 ounces of Cool Whip over the banana pudding. Drizzle chocolate syrup on top in a decorative pattern and garnish with maraschino cherries and chopped nuts if desired.
- Cover the dish tightly and refrigerate at least 4 hours or preferably overnight so the layers set and the flavors marry. Slice into squares and serve chilled.
What to Serve With
- Fresh fruit salad for a light, refreshing contrast.
- Coffee or iced tea to cut through the sweetness.
- Vanilla or dark roast coffee for an after-dinner pairing.
- A green salad with citrus vinaigrette if serving as part of a larger meal to balance richness.
- For kids’ parties, serve alongside milk or milkshakes — try pairing with a banana split milkshake for a themed dessert table at Homemade Banana Split Milkshakes.
Top Tips for Perfecting
- Make sure the cream cheese is fully softened to avoid lumps; room temperature cream cheese blends smoothly.
- Drain the thawed strawberries and crushed pineapple very well to prevent the dessert from becoming watery. Pat the fruit with paper towels if necessary.
- For a firmer crust, press the graham crumbs tightly and chill before adding wet layers.
- If you prefer more banana flavor, fold in thinly sliced fresh bananas between the fruit and pudding layers right before serving to avoid browning.
- Substitute instant vanilla pudding for banana if you prefer a milder flavor, or swap Cool Whip for homemade whipped cream for a fresher taste.
- Avoid over-whisking the pudding — whisk until thickened and smooth to keep it creamy.
Storing and Reheating Tips
- Refrigeration: Keep the dessert covered and refrigerated. It stays best for 3–4 days; after that, the crust may soften.
- Freezing: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Note: Cool Whip and pudding textures may change slightly after freezing.
- Reheating: This is a chilled dessert — no reheating required. If thawed from frozen, serve chilled. Refresh with a little extra Cool Whip on top if the texture seems slightly altered.
FAQs
How long does this dessert need to chill before serving?
Chill at least 4 hours, but overnight is best so the layers set and flavors meld.
Can I use fresh strawberries instead of frozen?
Yes. If using fresh strawberries, slice them and pat dry to remove excess moisture; fresh fruit is delicious and bright.
Can I make this gluten-free?
Yes. Substitute gluten-free graham crackers or cookies for the crust and ensure all other ingredients are labeled gluten-free.
Can I use real whipped cream instead of Cool Whip?
You can. Use stabilized whipped cream if possible (add a little powdered sugar or gelatin per package directions) to help it hold up in the layered dessert.
What if the pudding is too runny?
Instant pudding thickens quickly; if it seems runny, whisk a bit longer (up to 3 minutes). If still thin, refrigerate a few minutes to let it set before spreading.
Conclusion
This Layered Banana Split Dessert is a nostalgic, no-fuss treat that tastes like summer in every bite. It’s easy to assemble, budget-friendly, and perfect for sharing with family and friends — a true crowd-pleaser that proves simple ingredients can create something spectacular. If you’d like another take on the same classic flavors in a slightly different format, check out this delightful version at No Bake Banana Split Dessert – Brown Eyed Baker. Give this recipe a try, and don’t forget to share a slice with someone special.
Layered Banana Split Dessert
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Whisk
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 1/2 cup Butter, melted
Filling
- 8 ounces Cream cheese, at room temperature
- 1/4 cup Granulated sugar
- 1/2 teaspoon Vanilla extract
- 2 tablespoons Cold milk
- 16 ounces Cool Whip topping, divided Use 8 ounces in the cream cheese mixture and 8 ounces for the top
Fruit Layer
- 1 container Frozen sliced strawberries, thawed and drained well (23-ounce)
- 1 can Crushed pineapple, drained well (20-ounce)
Pudding Layer
- 2 boxes Banana cream instant pudding (3.4-ounce each)
- 3.5 cups Cold milk (for pudding)
Toppings
- Chocolate syrup, for drizzling
- Maraschino cherries (optional)
- Chopped nuts (optional)
Instructions
- Grease a 9×13-inch baking dish. Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared dish to form the crust. Refrigerate while you make the filling.
- In a medium bowl, beat cream cheese with granulated sugar, cold milk, and vanilla extract until smooth and fluffy. Scrape the sides of the bowl to ensure no lumps remain.
- Fold 8 ounces of the Cool Whip into the cream cheese mixture until fully combined and light. Spread this cream cheese-Cool Whip layer evenly over the chilled graham cracker crust.
- Layer the drained strawberries and crushed pineapple evenly over the cream cheese layer. Spread gently so you don’t mix the fruit into the cream cheese layer.
- In a separate bowl, whisk the banana cream instant pudding with 3.5 cups cold milk for about 2–3 minutes until thickened and smooth. Spread the banana pudding evenly over the fruit layer.
- Spread the remaining Cool Whip over the banana pudding. Drizzle chocolate syrup on top and garnish with maraschino cherries and chopped nuts if desired.
- Cover the dish tightly and refrigerate at least 4 hours or preferably overnight. Slice into squares and serve chilled.
