This no bake banana split pie has a cookie crumb crust, a layer of vanilla cream and a chocolate layer laden with maraschino cherries and bananas. There’s no ice cream in this, but it is frozen and tastes divine! Top it off with your favorite chocolate syrup, some homemade whipped cream or perhaps a cup of Cool Whip, and this is one delicious way to a perfect Summer dessert!
The beginning of summer always has me trying to squeeze in the summer foods I’ve missed and hence the need for this banana split pie.
After all one must have a banana split at least once during the summer-right?
Which means let’s get this one out of the way first!
There’s something undeniably delightful about a classic banana split, with its vibrant colors, creamy ice cream, and an array of scrumptious toppings.
But what if I told you that you could enjoy all those fabulous flavors in this simple no-bake dessert?
That’s right – I’m talking about a luscious Banana Split Pie dessert that will leave your taste buds begging for more.
So roll up your sleeves, and get ready to embark on a sweet adventure!
This easy-to-follow recipe combines the best elements of a traditional banana split into a layered dessert that will surely become a family favorite.
How To Make This Banana Split Pie Dessert:
The first step is to create the buttery graham cracker crust, which serves as the foundation for all the deliciousness that follows.
Simply combine graham cracker crumbs with melted unsalted butter, some chopped nuts (peanuts, walnuts, macacadamias or pecans) and a little sugar and press the mixture into a pie plate.
Place in the freezer to chill while you are making the filling.
This isn’t a cream cheese filling, though many recipes use this for banana split desserts that I’ve seen.
The Second Step:
In a large mixing bowl, whip together butter, eggs, confectioners’ sugar, and vanilla extract.
The sweet vanilla mixture adds a velvety texture and a delightful richness to the dessert.
Spoon this goodness into the chilled graham cracker crumb crust and then place back in the freezer while making the chocolate banana layer.
The third step is a necessary component that captures the essence of a classic banana split.
Puree two ripe bananas and mix into the cocoa whipped cream layer.
As for the whipped cream, you can whip your own heavy cream or use Cool Whip.
Just be sure to adjust the sugar if you are using Cool Whip.
Combine the whipped cream with the cocoa, the pureed bananas, more chopped nuts and some maraschino cherries.
Spread this in an even layer on top of the vanilla layer, however if you are a pineapple lover and believe they are part of a banana split, drain a small can of crushed pineapple and spread over the vanilla layer before spooning on the cocoa layer.
So to recap: Make the crust. Make the vanilla layer. Spread with pineapple if using. Top with the chocolate banana layer. Now freeze!
I know you can’t wait to taste this heavenly blend of flavors, reminiscent of a hot summer days.
Banana Split Pie Dessert Toppings:
After this banana split pie has frozen, it’s time for your favorite banana split toppings-my favorite part.
Top with more whipped cream or whipped topping and and hot fudge sauce or chocolate sauce and caramel sauce along with fresh bananas and peanuts!
Well personally, I have to have some extra maraschino cherries and chopped toasted pecans on this delicious dessert.
The options are endless and entirely customizable to suit your preferences.
Add fresh strawberries, for a burst of vibrant color and of course, don’t forget a sprinkling of crushed Oreo crumbs for that extra touch of indulgence.
Yes, I’ll let you add strawberry sauce, but strawberries always gave me hives as a kid, so I stick with fudge!
I forgot the Oreo crumbs!
Once you’ve assembled your banana split dessert to perfection, cover it with plastic wrap and let it chill in the refrigerator for at least 2-3 hours, or preferably overnight.
This will allow the flavors to meld together, creating what I call a crowd favorite!
Forget Dairy Queen, (or Fairy Queen which is what Alex called it ever since he learned to talk…we thought it was so cute, we never corrected him) whose hot fudge sundaes I grew up on; I adore this pie.
Give me a cookie crumb crust any day filled with a vanilla cream layer and topped with a chocolate filled maraschino banana layer.
One must, of course, add whipped cream, Cool Whip or fresh heavy cream whipped into soft peaks.
But trust me, that swirly stuff out of the can works, too!
In my opinion this banana split pie is better than the original dessert!
Why I love this banana split pie:
Truthfully, I love this banana split pie not just because it’s the perfect dessert for summer.
I love it because I don’t have to create an ice cream sundae bar.
Not only does it take time to put all the ice cream and toppings out, I also find it makes a real mess of my counter.
That might be one of the best things about this delicious banana split dessert!
Besides the fact that it tastes better than a banana split sundae. I am not joking!
When the moment finally arrives to unveil your masterpiece, carefully remove the plastic wrap and let it sit a few minutes at room temperature before slicing with a knife that has been dipped into hot water.
The sight of the creamy layers, the decadent toppings, and the sweet graham cracker crust will undoubtedly make this a classic dessert that you will want to serve again and again!
Serve huge slices of this at your next family gathering or special occasion, and be prepared for compliments!
Whether it’s enjoyed on a hot summer day or as a comforting treat during colder months, this banana split dessert is a crowd pleaser all year round.
Note: This recipe does contain raw eggs. If you are worried, make sure to buy pasteurized eggs.
This is an updated post from 2017.
This post contains affiliate links from which I may or may not be paid a small commission at no cost to you.
Need Some More?