No-Bake Banana Split Cake

 Ingredients:

 Graham Cracker Crust

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

 Cream Cheese Layer

1 package (8 ounces) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 container (8 ounces) whipped topping, thawed

 Pudding Layer

1 package (3.4 ounces) instant vanilla pudding mix

2 cups cold milk

 Fruit Layer

3–4 bananas, sliced

2 cups fresh strawberries, sliced

1 can (20 ounces) crushed pineapple, well-drained

 Topping

1 container (8 ounces) whipped topping, thawed

Chocolate syrup, for drizzling

1/4 cup chopped peanuts or graham cracker crumbs

Maraschino cherries, for garnish

Directions:

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate for 15 minutes to set.

Make the Cream Cheese Layer:

Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the whipped topping until well combined. Spread evenly over the chilled crust.

Prepare the Pudding:

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes, until slightly thickened. Spread over the cream cheese layer.

Add the Fruit:

Arrange the sliced bananas and strawberries evenly over the pudding layer. Sprinkle the drained crushed pineapple over the top.

Top It Off:

Spread the remaining whipped topping over the fruit layer, creating an even surface.

Decorate:

Drizzle generously with chocolate syrup. Sprinkle with chopped peanuts or graham cracker crumbs. Top with maraschino cherries.

Chill:

Refrigerate for at least 4 hours, or overnight, to allow the layers to set.

Serve:

Slice into squares and serve cold for a refreshing, crowd-pleasing dessert.

Nutritional Information:

 Prep Time: 25 minutes

 Chilling Time: 4 hours

 Total Time: 4 hours 25 minutes

 Kcal: Approximately 390 kcal per serving

 Servings: 12 servings