No-Bake Banana Split Cake: A Cool, Creamy Delight

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the mixture into the bottom of a 9×13-inch baking dish, forming an even crust. Use the back of a spoon or your hands to press it firmly. Refrigerate while you make the filling.
2. Make the Filling:

In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
3. Assemble the Cake:

Spread a layer of the cream cheese mixture over the graham cracker crust, smoothing it out evenly with a spatula.
Place the banana slices evenly on top of the filling.
4. Add the Toppings:

Spoon the drained crushed pineapple over the banana slices, spreading it evenly.
Sprinkle chopped walnuts and maraschino cherries on top, if using.
Drizzle the entire cake with chocolate syrup for a final touch of sweetness.
5. Chill:

Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together and for the cake to firm up.
6. Serve:

Slice and serve chilled. Enjoy this creamy, fruity, and decadent dessert!
Serving and Storage Tips