Noble Pig

Never Miss A Recipe

Home » Banana Split “Cakes” (No Bake)

· 67 Comments

Banana Split “Cakes” (No Bake)

Jump to Recipe

These no-bake banana split “cakes” use instant vanilla pudding, bananas, pineapple, and a walnut crust to arrive right in that cold, creamy, unmistakably retro sweet spot.

no bake banana split cakes

No-Bake Banana Split “Cakes” With All the Good Stuff

The mall food court used to be the center of the universe. You’d wander past Orange Julius, stand in line for a sample of teriyaki chicken on a toothpick, and feel like you were somewhere. Banana splits belonged to that era too, when the mall fountain glittered like holy water and everyone pretended those neon lights were flattering.

My no-bake banana split “cakes” are straight out of that world. A walnut crust at the bottom, a cream cheese layer you pipe in because you’re not messing around, crushed pineapple, cold instant vanilla pudding, bananas that taste like summer break, and the full Cool Whip-cherry-nut crown on top. It’s everything you’d find on a plastic tray in 1994, just upgraded and portioned into handheld cups so no one has to share.

Why I Love This Recipe

  • Banana split layers without the run-down-your-elbows meltdown.
  • Instant vanilla pudding soft-serve energy.
  • Made to chill, hold up, and hand out.

recipe for no bake banana split cake

Ingredients

Everything you need for a dessert that tastes like childhood without looking like it came from a cafeteria tray.

  • Walnuts – Ground into a crust that makes every bite better.
  • Granulated sugar – Non-negotiable crust sweetener.
  • Butter – Melts the walnut crust into compliance.
  • Cream cheese – The smooth layer that makes this handheld dessert feel engineered, not assembled.
  • Crushed pineapple – Canned, cold, and perfect for this.
  • Bananas – Slice them fresh; they’re the “split” in the split.
  • Instant vanilla pudding mix – The heart of the cold, creamy nostalgia. The same kind I use in my Boston cream pie cupcakes.
  • Whole milk – Thickens the pudding to that soft-serve texture.
  • Whipped topping – The cloud on top that makes it feel like a diner sundae.
  • Maraschino cherries – Because it’s not a banana split without them.
  • Walnut pieces – The final scatter so it looks intentional.

ingredients

How To Make No-Bake Banana Split “Cakes”

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

  • Step One (make the crust)
    Toss the walnuts and sugar into a food processor and blend until you’ve got fine crumbs. Pour in the melted butter and pulse until it looks wet and clumpy, the kind of mix that packs down easy. Divide it between twelve 8-ounce (225 g) cups and flatten it with the back of a spoon. Pop the cups in the fridge while you handle the fillings.
  • Step Two (mix the cream cheese layer)
    Beat the cream cheese and sugar together until smooth. Spoon it into a Ziploc bag, seal it, and chill. You’ll snip the corner later to pipe it in fast, and mess free.
  • Step Three (prep the fruit)
    Drain the pineapple juice into a bowl and toss the banana slices in it so they don’t brown. Set the crushed pineapple aside. The canned juice does the job better than lemon ever did.
  • Step Four (make the pudding)
    Whisk the instant vanilla pudding mix with the cold milk for two minutes, then let it chill for about 15 minutes until it thickens. Instant pudding was made for desserts like this. It sets quick, tastes nostalgic, and holds its shape.
  • Step Five (assemble the layers)
    Grab the cups from the fridge and start layering. Pipe in the cream cheese mixture first, smooth it a little if you want. Add a spoonful of crushed pineapple, then four banana slices. Spoon in the pudding, another four banana slices, and finish with whipped topping. Top each with a maraschino cherry and a scatter of walnuts.
  • Step Six (chill and serve)
    Refrigerate for at least three hours so the layers settle and the pudding firms up. Cold and creamy is the whole point.

how to make banana split icebox cake

Recipe Tips

These taste like the banana split you always wanted, not the one you ended up with at the mall.

  • Press the walnut crust until firm so it holds up under all the creamy layers. A solid base keeps the texture contrast between crunchy and smooth.
  • Let the cream cheese soften before mixing so it blends cleanly into a thick, velvety layer instead of staying lumpy.
  • Chill the cream cheese before adding pudding to keep the layers distinct. Cold structure is what makes this no-bake dessert hold its shape.
  • Instant pudding is the secret. It sets quickly, stays creamy, and gives that soft-serve texture every old-school banana dessert depends on, kind of like my banana pudding poke cake where it thickens right in the cake instead of in a bowl. Soupy pudding will wreck the stack.
  • They hold up when made a day or two ahead, and the flavors meld even better after a long chill.
  • This dessert can also be made in a 9 x 13 (23 x 33 cm) baking dish, but chill for a full eight hours to get nicely layered slices.

handheld banana split cakes in individual cups with whipped topping, cherries and walnuts a nostalgic 90s dessert

Storage

These banana split “cakes” hold up better than anything that ever came out of a food-court cooler.

  • Keep the cups covered in the fridge for up to 3 days. The layers stay tidy, and the bananas hold their color thanks to the pineapple juice.
  • After a few days, the bananas start to brown, but everything still tastes great if you’re not picky about the look.
  • Serve them cold straight from the fridge so the layers stay creamy and the pudding keeps its structure.

no bake dessert banana split

FAQs

  • Can I use a different nut for the crust?
    Yes. Pecans work great, and almonds are fine too, though they don’t give that same deep, toasty flavor walnuts do. You can also use crushed graham crackers or vanilla wafers if you need a nut-free version.
  • Can I skip the pineapple?
    You can, but it helps keep the bananas from browning and adds that bright sweetness banana splits are known for. Without it, the flavor leans heavier on cream and pudding.
  • Do I have to use instant vanilla pudding?
    For this dessert, yes. The texture and nostalgia both depend on it. Cook-and-serve pudding won’t set the same way in cups and changes the whole vibe.
  • Doesn’t a banana split need hot fudge?
    It does, but anything hot will melt these cups fast. A quick drizzle of chocolate syrup at serving gives the same old-school sundae payoff without wrecking the cold layers. I finish my banana split kabobs the same way – with a cold chocolate drizzle that pulls everything together without the melt mess.

banana split icebox cake

More Cold, Creamy Desserts Where Instant Pudding Does the Work

Boxed pudding quietly runs the show in these creamy, cold throwbacks.

This post may contain affiliate links. Please read my disclosure policy.

Banana Split cakes no bake
Print Recipe
5 from 10 votes

Banana Split "Cakes" (No Bake)

These no-bake banana split "cakes" layer a walnut crust, cream cheese, pineapple, bananas, and instant vanilla pudding into individual cups of pure nostalgia. Cold and creamy, they taste like the banana split you remember, only cleaner and better.
Prep Time20 minutes
Chilling4 hours
Total Time4 hours 20 minutes
Course: Comfort Food, Dessert
Cuisine: American
Keyword: banana pineapple dessert, Banana Split "Cakes" (No Bake), banana split dessert cups, banana split pudding cups, cold and creamy desserts, easy banana split recipe, individual no bake desserts, instant pudding desserts, make ahead summer dessert, no bake banana split cakes, nostalgic dessert recipe
Servings: 12
Calories: 507kcal
Author: Cathy Pollak

Equipment

Ingredients

Crust:

Filling:

Instructions

  • In a the bowl of a food processor, add walnuts and sugar. Process into crumbs. Add melted butter and process until smooth (will be wet). Divide walnut mixture evenly among twelve 8 oz. plastic cups. Flatten crust on bottom with a tamper or the back of a spoon. Place in the refrigerator while you are making the fillings.
    1¾ cup walnuts, ¼ cup granulated sugar, ⅓ cup butter
  • Beat together cream cheese and sugar until incorporated. Place mixture in a Ziploc bag and place in refrigerator until ready to use. (I put in a Ziploc bag so that I could just cut off the corner and pipe it in. Much easier this way.)
    12 oz. cream cheese, ½ cup granulated sugar
  • Drain pineapple juice into a bowl and toss juice with banana slices to keep them from browning. Set crushed pineapple aside.
    1 (20 oz.) can crushed pineapple, 4-5 large bananas
  • Combine instant pudding mix and cold milk. Whisk for two minutes. Place in refrigerator for 15 minutes until set.
    1 box (3.4 oz.) instant vanilla pudding mix, 1¾ cups whole milk
  • Once everything is made and ready to go, remove cups with crust from the refrigerator. Pipe in cream cheese layer, dividing evenly among the cups. Place pineapple on top of the cream cheese layer, divide evenly. Add four slices of banana on top of the pineapple to each cup. Divide pudding evenly among all cups. Add another 4 slices of banana . Top with Cool Whip, a Maraschino cherry and walnuts.
    1 (16 oz.) container whipped topping, 12 maraschino cherries, walnut pieces
  • Refrigerate 3-4 hours or longer before serving.

Video

Notes

  • Press the walnut crust firmly so it holds together when you dig in.
  • Let the cream cheese soften before mixing to keep it smooth and easy to pipe.
  • Instant vanilla pudding gives the right creamy texture and that nostalgic banana split flavor.
  • Toss the banana slices in pineapple juice to keep them from browning.
  • Chill the cups for at least a few hours so the layers stay defined and creamy.
  • These can be made a day ahead and still taste fresh straight from the fridge.
 
If you’re making these no-bake banana split "cakes", check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card
Nutrition info is an estimate and will vary depending on the brands you use.
©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts
Banana Split "Cakes" (No Bake)
Amount Per Serving (228 g)
Calories 507 Calories from Fat 281
% Daily Value*
Fat 31.2g48%
Saturated Fat 13.5g84%
Polyunsaturated Fat 8.8g
Monounsaturated Fat 5.6g
Cholesterol 39mg13%
Sodium 255mg11%
Potassium 337mg10%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 44g49%
Protein 7g14%
Vitamin A 128IU3%
Vitamin C 4.2mg5%
Calcium 106mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Have you made these No-Bake Banana Split “Cakes”? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

 

Never Miss a Recipe

Subscribe by Email

Comments

    5 from 10 votes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  2. Karen Burkitt says

    Looks great, but missing one key ingredient for a banana split – chocolate! You could drizzle some chocolate syrup over the top and then add the nuts.

    Reply

  3. Sarah @ Miss CandiQuik says

    5 stars
    YUM! I definitely need one of those little wooden tools to tamp down the crust – I can think of a ton of uses for it already! 🙂

    Reply

  8. Georgia says

    5 stars
    How incredible these were! I tell ya, banana splits bring me back. My Dad used to make them for me after dinner sometimes as a kid… I don’t think I’ve had one since these! Lovely recipe, Cathy!

    Reply

  12. NaturesComplete says

    These look yummy. I also checked out your merchandise. I love the design of your coffee mug. I may have to get one for my desk here at work. 🙂

    Reply

  22. Alisa says

    5 stars
    This is so cute! I love the idea of individual servings. Maybe not because I’m having a party, but the individual servings will prevent me from eating the whole thing all at once!

    Thanks so much for providing the recipe and inspiration!

    Reply

  27. Marilyn says

    Great idea, but I would use peanuts or my favorite cashews instead of walnuts, and add a layer of strawberries to it, and chocolate curls on top. It is too hot in Kentucky to use our ovens. Thank you for the great recipe.

    Reply

  38. Maegan @ The BakerMama says

    Super cute! I love how you used plastic cups which makes them even more perfect for a party! No way I could eat just one!

    Reply

  41. Anne from Olympia says

    5 stars
    These were a BIG hit! Great part: they are made ahead and everyone loves their own presentation (used wine glasses for adult dinner). These are like a banana cream pie only much better and easier to make. When you whip these our of your refrigerator everyone is excited at seeing them. Yum. I’ll bet a variation of adding some crushed pretzels to the crust would be good.

    Thanks, Cathy, for another great recipe!

    Reply

  43. April says

    5 stars
    Loved this idea and decided to make it. Instead of walnuts though, I used vanilla wafers and topped it with chipped peanuts instead. My picky teenagers don’t care for walnuts and I made it in an 8×8 dish too. Can’t wait to try it. Thanks for the recipe!

    Reply

  44. Tom says

    5 stars
    Ok, these are so cute, fun, & so yummy!! They’d be great for any occasion! I love that there is no baking involved, they couldn’t be any easier to make!

    Reply

Never Miss a Recipe

Menu