Banana Split Pie is an easy no-bake banana dessert made with a graham cracker crust and layers of cream cheese, sliced bananas, whipped topping, pineapple, and cherries. This No-Bake Banana Split Pie recipe is a refreshing twist on the classic banana split, perfect for warm weather, potlucks, and summer celebrations.
This dessert is not only quick to make but also fun to customize. You can prep it ahead of time, keep it chilled in the fridge, and serve it straight from the pan—no melting ice cream, no stress!
Recipe Highlights
- Quick and easy: This dessert comes together fast and requires no baking at all. It is perfect for hot days when you want something sweet without heating up the kitchen.
- Customizable: You can easily make this No-Bake Banana Split Pie your own by adding toppings like strawberries, caramel, or chopped nuts. Every version still captures that classic banana split flavor everyone loves.
- Crowd pleaser: Layers of cream cheese, bananas, pineapple, and whipped topping make this dessert a hit anywhere it goes. It looks beautiful, tastes amazing, and always disappears first.
- Make-ahead friendly: This Banana Split Pie recipe can be made the day before serving, giving you a delicious, stress-free dessert that is ready when you are.
- Perfect balance of flavors: The creamy filling, fresh fruit, and light whipped topping create the perfect mix of sweet, tangy, and refreshing.
Be sure to check out our updated collection of BEST BANANA RECIPES EVER!
Ingredients in Banana Split Pie
- Graham cracker crust: A pre-made crust keeps things simple and adds a sweet, buttery base.
- Cream cheese: This forms the creamy layer and balances the sweetness of the fruit and whipped topping.
- Powdered sugar: You can use 2 cups of powdered sugar OR 1 cup powdered sugar + 1 small box of instant Banana Cream Pudding mix. Sweetens the filling; using pudding mix gives it extra banana flavor and a firmer texture.
- Bananas: Use ripe but firm bananas for the best flavor and presentation.
- Crushed pineapple: Adds tropical flavor and balances the sweetness with a bit of acidity. Make sure to completely drain the pineapple before adding it to the recipe.
- Cool Whip: Light and fluffy topping to finish off the dessert. Make sure the Cool Whip is thawed before using.
- Maraschino cherries: Classic banana split garnish—make sure to dry them with paper towels so they don’t bleed color into the topping.
- Chocolate syrup or hot fudge sauce: This is completely optional, but it’s the perfect way to top off this dessert!
Tips for Making Banana Split Pie recipe
The full recipe is on the recipe card below, but here are a few helpful tips.
- Chill before serving: Let the dessert chill for at least two to three hours so the layers can set.
- Customize your toppings: Add nuts, fresh berries, or caramel sauce for extra flavor.
- Use stabilized whipped cream if preferred: It will hold up better than regular whipped cream if you make the dessert in advance.
- Dry the cherries: Use a paper towel to remove excess liquid so the topping stays neat.
- Add pudding mix for extra flavor: Swap part of the powdered sugar with pudding mix for a thicker, custard like texture.
Storing Banana Split Pie
- Do not freeze: Freezing is not recommended because it can cause the fruit to release water and the creamy layers to separate when thawed.
- Refrigerate: Keep the pie chilled in the refrigerator, tightly covered with plastic wrap, or in an airtight container.
- Best within 24 hours: For the best texture and flavor, serve within a day of making. The bananas will start to brown and soften after that.
- Leftovers: Store for up to 2 days. The crust may soften slightly, and the fruit may release some liquid, but the flavor will still be delicious.
BANANA SPLIT PIE RECIPE
Ingredients
- 1 graham cracker crust
- 8 oz. pkg cream cheese softened
- 2 cups powdered sugar*
- 4 bananas sliced
- 12 oz. can crushed pineapple well drained
- 8 oz. container Cool Whip
- 10-15 maraschino cherries dried on paper towels
- chocolate syrup optional
Instructions
- Use an electric mixer to blend cream cheese and powdered sugar until smooth. Spread on top of the crust.
- Slice bananas and place on the cream cheese layer. Top the bananas with the crushed pineapple. Spread Cool Whip on top of the pineapple and top with maraschino cherries and chocolate syrup. Keep in the refrigerator until ready to serve. Enjoy!
Video
Notes
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FAQs
Can I make Banana Split Pie in advance?
Yes. Prepare it up to twenty-four hours ahead, but for the best texture, do not make it more than a day before serving.
Can I use real whipped cream instead of Cool Whip?
Yes, but you will need to stabilize it to prevent it from losing volume.
How do I make stabilized whipped cream?
Beat four ounces of softened cream cheese with one-third cup of powdered sugar and one teaspoon of vanilla. In a separate bowl, whip 1 cup of heavy cream until soft peaks form, then beat until stiff peaks form.
Is this Banana Split Pie recipe egg-free?
Yes. It contains no eggs or raw ingredients, making it completely safe and easy to prepare. Many banana split pie recipes include eggs, but you don’t need them for this one!
Does Banana Split Pie use pudding?
It can be made with or without pudding. The classic version uses powdered sugar and cream cheese, but replacing part of the sugar with banana pudding mix adds a stronger banana flavor and thicker filling. You can also try vanilla or chocolate pudding for a different twist.
More delicious pie recipes to try:
- Pies in cookie form are some of our most popular recipes. Try these Snickerdoodle Apple Pie Cookie Cups or Cherry Pie Cookies.
- Ice cream pies are cold and refreshing and perfect for summer. Strawberry Ice Cream Pie and Raspberry Ice Cream Pie are both easy and delicious!
- Chocolate is always a good idea. Cherry Chocolate Pie, Chocolate Chip Cookie Pie, and Caramel Chocolate Turtle Pie are all very decadent and chocolatey!
No-Bake Banana Split Pie that brings all the classic banana split flavors together in one easy dessert. With layers of cream cheese, bananas, pineapple, whipped cream, and cherries, it is the perfect treat for summer gatherings or any time you want something cool and delicious.
Barb says
Will your banana split pie with cool whip be ok in fridge all night or should I wait till afternoon to put it on
Nellie says
It should be ok in the fridge overnight!
Deb says
In my experience cool whip doesn’t melt or separate in the fridge however, the canned whip cream will melt and liquify on a prepared dessert if put on in advance.
Gloria @ Homemade & Yummy says
Well this sure looks delicious. I have a birthday to bake for…maybe this will be the dessert. I love the presentation…and I think it would make a great celebration pie.
Rebecca Hubbell says
I absolutely love Banana Splits, although I can never eat one by myself, this pie looks like the perfect way to “portion” 😉
Carol Baire says
The recipe I had called for eggs. Sometimes it would set other times too thin. I and my family love this recipe. I changed the regular cream cheese for pineapple cream cheese. Everyone loves it!! Thank you.
Missy says
Do you have a 9 + 13 recipe? I would like to make this for Easter
Jessica says
I’d double it for a 9×13. Enjoy!
rpm says
Swapping the 2nd cup of powdered sugar for a small box of the instant banana pudding mix made the mixture incredibly thick and hard to spread. That caused the graham cracker crust to crumble upon spreading. I would recommend the original method for easier spreading and a less thick/fudge like texture. Thanks.
sarah says
I recommend adding about a cup or so of milk to the mixture if you choose to use the pudding
Lillian Porter says
After softening cream cheese well, adding pudding, and powder sugar, it was too stiff to pour into graham cracker crust so it basically crumbled the crust to unusable. Threw it out and will buy more ingredients, but will prepare pudding with some milk to have pourable cosistency next time. . Picture and ingredients look good so will try to modify second attempt, but this one was unusable!
Nellie says
I’m so sorry it didn’t work out for you. The mixture will definitely be thick, but shouldn’t be that stiff. Maybe soften the cream cheese even more next time, possibly even warming it up a bit in the microwave to where it melts down a little bit.
Debbie Doran says
Would a deep dish crust be preferable?
Lisa says
Can strawberries be added with the bananas?
Jessica says
I’d save the strawberries for topping the pie. If you put them inside, they’ll really soften and give off a lot of moisture.
Dave Evans says
This is exactly like my Mother-in-Law used to make. I am a banana lover since childhood so this recipe is perfect for me.
For me, nothing not to like!
Alison says
This is so great Dave! Thanks for sharing!
Yvonne Dewberry says
So awful the cream cheese and pudding mix was hard to mix together and you did not specify the box of pudding was to be prepared in advance to use (so very important). Mine was a complete failure because i questioned the fact it was using dry powdered sugar along with dry pudding mix. UGH What a waste of our money and so many ingredients in the trash. It was beautiful to look at an so hard to enjoy. Sorry but you must stress the fact it is to have the pudding mix if used, has to be prepared as instructed on the box first. .
Nicole says
Im so sorry to hear that your experience didnt turn out well but we do have step-by-step photos on this page to help illustrate the steps and clear up any misunderstandings. The pudding mix is meant to be used when DRY not prepared. We also ask you to use an electric mixer and softened cream cheese to blend together, if your cream cheese isn’t softened enough it will be harder to blend. There’s even a note saying that the dry pudding mix makes the filling thicker and that it’s optional because 2 cups of powdered sugar work just fine.
Stacy says
I made the recipe and it is delicious thank you for sharing
Nicole says
Thank you so much for trying it and letting us know how you liked it
Patty says
This is amazing!!!
Nicole says
Thank you!!!!
Dawn says
I added a little butter to 1c powdered sugar and 1 pudding mix. Turned out a little thick but spreadable. The pineapple seemed to make it a little softer also. Fantastic recipe!
Nicole says
So glad you liked it Dawn! 🙂
Tonya says
Can you use lemons on the bananas to stop the browning
Nellie says
Yep, a little lemon juice works great!
Claire says
What size pie crust? Filling is uninteresting, just tastes like powdwered sugar. I added chopped peanuts to the top as most other recipes do.
Nellie says
A standard 9-inch crust works well. If you want to add more flavor to the filling, you can swap the 2 cups of powdered sugar with 1 cup of powdered sugar, plus 1 small box of instant banana cream pudding mix.