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.

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

Prep Time 20

Chilling 4

Total Time 4 20

Servings

Calories 507kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient consistency.
mixing bowls To make the pudding/
food processor To pulverize the walnuts for the crust.
disposable clear plastic cups (9 oz.) For making the layers and serving.
hand mixer For making the cream cheese layer.

Ingredients

Crust:

1¾ cup walnuts
¼ cup granulated sugar
⅓ cup butter melted

Filling:

12 oz. cream cheese room temperature
½ cup granulated sugar
1 (20 oz.) can crushed pineapple
4-5 large bananas sliced into 96 rounds
1 box (3.4 oz.) instant vanilla pudding mix
1¾ cups whole milk
1 (16 oz.) container whipped topping thawed
12 maraschino cherries with stems
walnut pieces for garnish

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