No-Bake Banana Split Cake: A Deliciously Easy Dessert

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is well combined and the crumbs are evenly coated in butter.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to form a crust. Place in the fridge while you prepare the filling.
Make the Filling:

In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract together until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Once combined, spread this mixture evenly over the graham cracker crust.
Assemble the Cake:

Layer the sliced bananas on top of the cream filling. Then, evenly distribute the crushed pineapple and chopped maraschino cherries over the bananas.
Top everything with a layer of whipped cream or whipped topping.
Optionally, sprinkle chopped walnuts or pecans over the top for some added crunch.
Chill:

Refrigerate the cake for at least 4 hours or overnight to allow it to set and chill completely. The longer it sits, the better the flavors meld together.
Serve:

Just before serving, drizzle chocolate syrup over the top for that authentic banana split touch. Slice and enjoy!
Serving and Storage Tips