Banana Split No Bake Pie

This Banana Split No-Bake Pie is truly my go-to dessert when I need a showstopper that comes together without turning on the oven. Inspired by the beloved classic ice cream treat, it features a creamy cheesecake filling swirled with rich fudge, a crunchy graham cracker crust, and layers of nostalgic banana split flavors with playful decorations perfect for any celebration.

The first time I made this for a summer barbecue, everyone asked for seconds and the recipe. Now my family expects it for every birthday and holiday gathering. It always brings back fun memories and brightens our table.

Ingredients

• Graham cracker crumbs: for a crunchy pie base that holds together well and tastes like classic pie crust
• Sugar: to sweeten and balance the graham cracker crust
• Unsalted sweet cream butter melted: for rich flavor and to help bind the crust
• Cream cheese softened: for a smooth creamy cheesecake center
• Powdered sugar: for a melt-in-your-mouth texture and to lightly sweeten the filling
• Pure vanilla extract: for warmth and depth in both the crust and whipped cream
• Cool Whip thawed: for lightness that sets up perfectly in a no-bake filling
• Hot fudge sauce: for an ultra rich swirl that adds chocolatey depth
• Premade vanilla chocolate fudge and strawberry frostings: for the signature "ice cream scoop" effect on top
• Heavy whipping cream: for luscious real whipped cream piping
• Maraschino cherries: for that classic banana split look and a juicy pop of color
• Banana chips: to give a banana crunch on top and to echo the theme
• Parchment paper baking spray and piping bags: for easy assembly and clean decorating

Tip

Look for block cream cheese for best results and choose a good quality hot fudge for extra chocolate flavor

Step-by-Step Instructions

Make the Graham Cracker Crust:

Crush graham crackers into fine crumbs and mix them well with sugar and melted butter in a bowl so every crumb gets coated Use your hands or the bottom of a glass to firmly press the mixture into the bottom of a lined springform pan Spritz the pan with baking spray then line with parchment for the smoothest release Press the rest of the mixture up the sides to make a deep crust Place the pan in the freezer to set up while the filling is made

Prepare the No-Bake Cheesecake:

Using a large bowl beat cream cheese with a hand mixer until no lumps remain Pause to scrape the bowl often for a smooth result Gradually add powdered sugar and vanilla extract continuing to beat until the mixture is creamy and blended Well chilled cream cheese helps the filling set up Gently fold in Cool Whip last using a spatula so you keep as much airy texture as possible Scoop the batter onto the frozen crust and smooth the top with a spatula

Swirl in the Hot Fudge:

Warm about half of the hot fudge in the microwave until pourable Spoon it into a piping bag snip off the tip and drizzle a generous squiggly pattern over the entire cheesecake Use a butter knife to gently swirl the fudge and cheesecake together creating a marbled effect This step makes every slice extra decadent Place the finished pie in the refrigerator and let it chill overnight so the filling sets

Whip the Cream and Pipe the Border:

Chill your mixing bowl in the freezer for half an hour Pour in heavy whipping cream add powdered sugar and vanilla Beat with a hand mixer until stiff peaks form This suggests it will hold its shape well Transfer to a piping bag with a star tip and pipe elegant swirls all around the chilled pie edge Freeze for about an hour so the decoration firms up

Decorate the Pie:

Reheat the remaining hot fudge until barely pourable spoon into another piping bag and pop it into the freezer for three minutes to thicken Once the whipped cream on the pie is set pipe the hot fudge in ribbons across the top resembling an ice cream sundae scoop Use a cookie scoop to shape mounds of vanilla chocolate and strawberry frosting and arrange these scoops in the center to mimic classic Neapolitan ice cream Pipe an extra dollop of whipped cream on top and gently set a maraschino cherry on each scoop Alternate banana chips and cherries across the top for an authentic finish

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The swirl of real hot fudge is my personal highlight The first time I made this pie that chocolate drizzle vanished as soon as everyone dug in We always laugh about who will get the biggest swoop of fudge in their slice

Storage Tips

Store the pie covered in the refrigerator for up to five days The crust stays crisp if left uncovered until ready to serve but I like to gently press a piece of plastic wrap against any cut edge to prevent the cheesecake filling from drying out For longer storage freeze the pie after assembling but before final decorating Thaw and add your toppings before serving

Ingredient Substitutions

If you do not have graham crackers vanilla wafers or digestive biscuits will work Just use an equal amount for the base Instead of Cool Whip you can use stabilized whipped cream for a lighter flavor If you prefer homemade hot fudge a quick batch of chocolate ganache makes a lovely substitute Swap in your homemade frostings for a more personalized finish

Serving Suggestions

Slice with a warm dry knife for the cleanest presentation Serve with extra fudge or caramel sauce on the side and a scattering of fresh berries for a pop of color This pie looks fantastic perched in the center of a dessert buffet or served in casual slices at a backyard barbecue For smaller gatherings you can even make mini individual pies in muffin tins

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Cultural and Historical Context

The banana split dates back to early 1900s American soda fountains when extravagant ice cream sundaes were all the rage Turning these flavors into a pie brings a sense of nostalgia and makes serving a crowd friendly version easy The bright colors and familiar flavors always spark conversation and there is something about fruity banana with strawberry chocolate and whipped cream that reminds everyone of summer celebrations

Recipe FAQs

→ How do I keep the crust from crumbling?

Press the graham cracker mixture firmly into the pan and chill it well before adding the filling. This helps the crust hold together when slicing.

→ Can I make this dessert ahead of time?

Absolutely! Prepare the pie a day in advance and keep it chilled. Add whipped cream and toppings just before serving for best texture.

→ Can I use homemade frosting for the topping?

Yes, homemade frosting works well. Be sure it's thick enough to hold its shape when scooped onto the pie.

→ What type of cream cheese is best for the filling?

Use full-fat, softened cream cheese for a creamy, stable filling and best flavor in the cheesecake layer.

→ How should I store leftovers?

Keep any leftovers covered in the refrigerator for up to four days. The crust and toppings will stay fresh and delicious.

→ Can I substitute the hot fudge sauce?

If you don’t have hot fudge, use melted chocolate chips or a thick chocolate syrup for swirling into the cheesecake filling.