Imperial Sugar
Imperial Sugar

No Bake Banana Split Cake

Banana Split Cake Imperial



Cream Cheese Cream



  1. Crush graham crackers to meal. Melt butter and add to meal along with sugar.
  2. Press mixture on bottom of a deep 9 X 13-inch pie tin. Place in refrigerator.
  3. Place soft cream cheese in a microwave-safe bowl large enough to hold all ingredients. Add sugar and combine using a handheld rubber spatula. Mixture needs to be slightly warmer than room temperature (about 80°F). If needed, place in 10-second increments in microwave oven.
  4. In a bowl whip cream and vanilla to a medium consistency - don't whip as stiff as you would for decorating a pie or cake.
  5. Add half of whipped cream to cheese mixture and mix using a rubber spatula until combined.
  6. Add remaining cream and mix only until combined. Excess mixing will result in a denser cream.
  7. Spread cream over graham cracker crust.
  8. Slice bananas into 1/4-inch-thick slices and place onto cream. Scatter drained pineapple evenly over bananas. Place in refrigerator.
  9. Whip cream, sugar, and vanilla to firm peaks. Spread half of cream covering bananas.
  10. Place remaining cream in a piping bag fitted with a large French pastry tip and place in refrigerator.
  11. Drizzle a small amount of ganache onto cream. Pour remaining ganache onto individual servings. Sprinkle with peanuts.
  12. Pipe rows of whipped cream on surface. Decorate with maraschino cherries and sprinkles.
  13. Keep refrigerated until ready to serve. When ready to serve, heat ganache in a microwave oven for a few seconds until pourable and cover each serving with extra ganache.