No-Bake Banana Split Cake Simple and Delicious Treat

Ingredients

• 14 sheets graham crackers
• 0.5 cup unsalted butter, melted
• 2 cups whipped cream or whipped topping
• 2 ripe bananas, sliced
• 1 cup crushed pineapple, drained
• 1 cup strawberries, sliced
• 0.5 cup chopped walnuts or pecans (optional)
• 0.5 cup chocolate syrup
• 0.5 cup maraschino cherries, for garnish
• 0.25 cup crushed peanuts, for garnish

Instructions

1. In a mixing bowl, combine the melted butter with crushed graham crackers. Mix well until the crumbs are evenly coated. Press the mixture into the bottom of a 9x13 inch dish to form a solid crust. Chill in the refrigerator for 15 minutes.
2. After chilling, spread an even layer of whipped cream over the crust, smoothing it out with a spatula.
3. Layer the banana slices evenly over the whipped cream. Next, add the drained crushed pineapple and spread it out evenly. Follow with a layer of sliced strawberries.
4. Spoon another layer of whipped cream over the fruit, spreading it evenly.
5. Drizzle chocolate syrup over the top of the whipped cream layer. If desired, sprinkle with chopped nuts for added texture.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours, but ideally overnight to allow the flavors to meld and the cake to set properly.
7. Before serving, top the cake with maraschino cherries and crushed peanuts for a classic banana split look. Slice into squares and serve chilled.