Banana Split Pie is an easy no-bake banana dessert made with a graham cracker pie crust full of cream cheese, sliced bananas, whipped cream, pineapple, fudge topping and cherries. A refreshing banana split dessert that is easy to make and serve!
Nothing says summer like banana splits, and this version is a family favorite that will not disappoint! This banana split pie only takes a few minutes to prepare and will stay ready in the refrigerator for up to 24 hours before serving so you can prepare it in advance – something you can’t do with the ice cream version! You can also customize this dessert and add nuts, fresh strawberries, and/or any other favorite banana split toppings you’d like – my kids had a lot of fun helping me make this fun and easy treat! No-bake desserts are my favorite in the summertime!
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What ingredients are in a banana split?
Banana splits are traditionally made with ice cream that is served between two halves of a banana. The ice cream is then topped with chocolate sauce, caramel, whipped cream, nuts and cherries. The pie version of a banana split swaps out the ice cream with a cream cheese/powdered sugar layer but has many of the same ingredients. The result is a banana split dessert that has all of the flavors of the classic version without needing to be frozen!
The best part of making banana splits is the versatility! You like butterscotch topping? Add it on! Do you love nuts? Marshmallows? Caramel? Add whatever you want! It’s all yummy!
Does banana split pie have eggs in it?
This banana split pie recipe does not have eggs in it! Many of them do, which is why I was so excited to find this version! I’m not super squeamish when it comes to raw eggs…at least not while eating cookie dough, but I just never liked the idea of putting them in a no-bake pie. This recipe is delicious and no eggs are needed!
Is banana split pie made with pudding?
Banana split pie can be made with or without pudding. The original version just called for powdered sugar to be mixed with the cream cheese for the bottom layer, but I’ve experimented by swapping half of the powdered sugar with instant banana pudding mix and I love that version too! The banana pudding adds a much stronger banana flavor to the dessert and also creates a thicker custard type filling for the pie.
If you are like me and you love real bananas, but not banana flavored things, you can use vanilla pudding instead. This will give you the custard like filling without the extra banana flavor. If you are a huge chocolate fan, you could even use chocolate pudding and it would taste delicious too! So many options!
Ingredients in Banana Split Pie
- 1 graham cracker crust
- 8 ounce pkg cream cheese, softened
- 2 cups powdered sugar OR 1 cup powdered sugar + 1 small box of instant Banana Cream Pudding mix
- 4 bananas, sliced
- 8 oz. can crushed pineapple, well drained
- 8 oz. container Cool Whip, thawed
- 10-15 maraschino cherries, dried on paper towels
- chocolate syrup or hot fudge sauce, optional
How to make Banana Split Pie
Use an electric mixer to blend the cream cheese and powdered sugar (or powdered sugar and banana pudding mix) until smooth. If you want extra banana flavor and a slightly thicker consistency, use the pudding mix. Using just powdered sugar works well too -either way, it is delicious!
Spread the cream cheese layer 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!
BANANA SPLIT PIE
- 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
- 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!
Can banana split pie be made in advance?
Unlike a traditional banana split, this pie can be made up to 24 hours before serving. The bananas will start to brown and get mushy if you make the pie too early, so the closer to serving that you can make it, the better. Leftovers can also be stored in the refrigerator, but plan to eat them pretty quickly as well!
Does banana split pie have Cool Whip in it?
The top layer of the pie is made with Cool Whip – a non-dairy whipped topping. If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
See Homemade Whipped Cream recipes here.
How do you make stabilized whipped cream?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
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Banana Split Pie is an easy no-bake banana dessert made with a graham cracker pie crust full of cream cheese, bananas, whipped cream, pineapple, chocolate syrup and cherries. All of the flavors of a classic banana split in a no-bake dessert!
Will your banana split pie with cool whip be ok in fridge all night or should I wait till afternoon to put it on
It should be ok in the fridge overnight!
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.
Do you have a 9 + 13 recipe? I would like to make this for Easter
I’d double it for a 9×13. Enjoy!
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.
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!
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?
Can strawberries be added with the bananas?
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!
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. .
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.
I made the recipe and it is delicious thank you for sharing
Thank you so much for trying it and letting us know how you liked it
This is amazing!!!
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!
So glad you liked it Dawn! 🙂