No Bake Banana Split Dessert Recipes
NO BAKE BANANA SPLIT CAKE
Very easy to make and delicious. I don't know where the recipe came from but have been making it for years. About 15 minutes to make when everything is on the counter in front of you.
Provided by NoraMarie
Categories Dessert
Time 15m
Yield 12-16 unbaked, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Mix the wafer with the melted margarine; press in a 9X12 pan. (The box says 425g.).
- Cover the crust with slice bananas.
- Mix the eagle brand milk and lemon juice and spread over the bananas. (The can says 300ml.).
- Spread the drained pineapple on top of the milk.
- Make the pudding like the recipe on the box and spread on top of the pineapple. (I use the 4 to 6 serving box.).
- Cover with a large tub of Cool Whip.
- Sprinkle with fine coconut, nuts, and cherries.
- Refrigerate overnight.
STRAWBERRY BANANA SPLIT DESSERT (NO BAKE)
Recipe is from Taste of Home's April/May 1999 edition. They call it a "cake", but there is no flour or cake mix. . .definitely more of a light dessert!!! This is delightful and perfect for spring/summer picnics and parties. Young and old alike love this one! NOTE: Cooking time listed is actually chill time in the fridge, not actually cooking time since this is a no bake recipe.
Provided by januarybride
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the crumbs, butter and sugar; press into an ungreased 13in x 9in x 2in dish. Chill for 1 hour.
- In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over the crust; chill for 30 more minutes.
- Layer with bananas, then ineapple, then strawberries.
- Carefully spread on Cool Whip and sprinkle with nuts. Chill until ready to serve.
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Ratings 278Calories 395 per servingCategory Dessert
- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
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- In a food processor, pulse the graham crackers, white sugar, and melted butter until combined. Press into the bottom of a 9x13 inch baking dish in a flat layer. Refrigerate until set.
- In a medium bowl, beat together the cream cheese and confectioners sugar until well blended. Spread the cream cheese mixture in an even layer over the graham cracker crust.
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- Combine cream cheese and sweetened condensed milk in a large bowl. Using a mixer, beat together for 1 to 2 minutes or until light and fluffy and no lumps remain.
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- In a separate bowl, mix cream cheese, milk and pudding together until very smooth and set aside.
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- Combine melted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9x13-inch glass baking dish. Set the crust in the freezer (15-20 minutes) while preparing the filling mixture.
- Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices. Spread the pineapple over a layer of paper towels to dry a little while preparing the filling.
- Beat confectioners’ sugar and butter, on low speed, in the bowl of an electric mixer fitted with the paddle attachment. Turn mixer to medium and beat 1 minute. Add eggs and vanilla extract and beat on medium-high 15-20 minutes - the sugar mixture should be pale yellow, fluffy and smooth.
NO-BAKE BANANA SPLIT DESSERT - I HEART NAPTIME
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- Grease a 9x13" baking dish with butter or cooking spray and place a medium mixing bowl and beaters in the freezer.
- In a small mixing bowl, stir graham cracker crumbs and sugar together. Add melted butter and stir until combined. Press into the bottom of the baking dish. Place the dish in the refrigerator or freezer to help the crust set.
- Using a hand mixer, combine the softened cream cheese, drained pineapple and sugar. Remove the baking dish from the freezer and spread the cream cheese mixture over the crust.
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- In a food processor, add the cracker crumbs and butter, blitz until it forms the consistency of wet sand, pat the mixture into a greased 9x13 inch baking dish and pop it in the freezer for 10 minutes.
- In a large bowl, whisk together the cream cheese and powdered sugar until creamy and well combined, whisk in the pudding mixture, pour this custard over the set crust, and set aside.
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- Spray a 9x13 baking dish with non-stick spray. In a bowl, stir together the graham cracker crumbs and melted butter. Pour the mixture into the baking dish and spread into an even layer, pressing down to set into place. Place the dish in the fridge.
- If you are using Cool Whip: Add 8 ounces of the Cool Whip and cream cheese to a mixing bowl and beat until fluffy and combined. Beat in the vanilla and powdered sugar. Note: If you are making homemade whipped cream: Pour the whipping cream to a bowl and beat until soft peaks form, about 5 minutes. Spoon out about 2 cups of the whipped cream and set aside. Add the cream cheese, vanilla, and powdered sugar with the remaining whipped cream and mix until just combined.
- Take the baking dish out of the fridge. Spread the Cool Whip/whipped cream mixture on top of the graham cracker crust evenly. Arrange banana slices in a single layer on top, pressing down gently. Then spread the crushed pineapple on top of the banana slices.
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- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
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