Chef layers banana slices over Cool Whip, ends up with the most decadent dessert of all

Cooktop Cove: Chef layers banana slices over Cool Whip, ends up with the most decadent dessert of all

By Henry Cannon

On a hot summer day, when the wind is still and the temperature steadily rises, is there anything better to snack on than a banana split? Well, how about a banana split cake that requires no baking whatsoever? Sound enticing? It may be a tad more labor intensive than your everyday banana split, but the outcome sure looks promising.

You'll need graham crackers, sugar, cream cheese, whipped cream, and a number of fruits for toppings. Full disclosure: the recipe doesn't call for ice cream, but you're more than welcome to pair it with a scoop of your favorite flavor.

No-bake banana split cake

Time prep: 30 min
Total time: 4 hours and 30 min
Serves: 12-16

Ingredients
For the crust
2 cups graham cracker, crumbled
1/3 cup unsalted butter, melted
1 teaspoon salt

Filling
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract

Toppings
3 to 4 bananas, sliced (as many as you need to cover the baking dish)
1 (20-ounce) can crushed pineapple, drained well
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
chocolate sauce

Directions
1. The first step is to crush the graham crackers. Mix in butter and a dash of salt with the crushed graham crackers to complete the crust.

2. Grease a 9x13-inch baking dish and pat the mixture down onto it, letting it cool down in the fridge while you prepare the rest of the ingredients.

3. For the topping, whip together cream cheese, sugar, and vanilla extract. Once it's well combined, add the Cool Whip using a rubber spatula.

Spread the topping over your crust.

4. Now, layer your dish with banana slices.

Spread a can of crushed pineapple over the bananas and, finally, add a layer of sliced strawberries.

5. For the finale, top the dish with Cool Whip and melted chocolate drizzle. You can also add nuts and maraschino cherries if you desire. Chill for at least four hours before serving or leave in the fridge overnight.

Cut a slice and enjoy!

Pro tip: The toppings in this recipe aren't set in stone. This versatile dessert doesn't really call for any fruit type in particular, so feel free to substitute for your favorites or be even bolder and add a layer of chocolate chips, peanut butter chips... Whatever floats your boat!