Banana Split No Bake Pie (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Vanilla Cheesecake
04 -
24 oz cream cheese (three 8-oz packages), softened
05 -
1 cup powdered sugar
06 -
2 teaspoons pure vanilla extract
07 -
16 oz Cool Whip, thawed
08 -
2 cups hot fudge sauce
→ Whipped Cream Topping
09 -
1½ cups heavy whipping cream
10 -
¾ cup powdered sugar
11 -
2 teaspoons pure vanilla extract
→ Ice Cream Frosting and Decorations
12 -
16 oz premade vanilla frosting
13 -
16 oz premade chocolate fudge frosting
14 -
16 oz premade strawberry frosting
15 -
Maraschino cherries
16 -
Banana chips
# Instructions:
01 -
Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press half the mixture into the bottom of the pan and the remaining half up the sides. Place in freezer while making the filling.
02 -
In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until completely smooth. Gently fold in Cool Whip until combined. Remove crust from freezer and spread cheesecake mixture into it. Microwave half the hot fudge for 30 seconds, transfer to a piping bag, and pipe squiggly lines over the cheesecake. Swirl with a butter knife. Refrigerate overnight.
03 -
Chill a large bowl in the freezer for 30 minutes. Remove and add heavy cream, powdered sugar, and vanilla. Beat with a hand mixer for about 10 minutes until stiff peaks form. Transfer to a piping bag fitted with a star tip.
04 -
Pipe dollops of whipped cream around the entire edge of the pie. Place pie in freezer for 1 hour to harden the whipped cream.
05 -
Heat remaining hot fudge for 30 seconds until soft. Pour into a piping bag and freeze for 3 minutes. Remove pie from freezer and release springform pan. Pipe hot fudge over the whipped cream dollops. Return to freezer for 30 minutes.
06 -
Using a medium cookie scoop, create three mounds of frosting in the center - vanilla, chocolate, and strawberry - to resemble ice cream scoops. Pipe a large dollop of whipped cream on each mound. Top each with a maraschino cherry. Decorate around the pie with alternating banana chips and cherries. Keep refrigerated until ready to serve.
# Notes:
01 -
This dessert requires overnight chilling for the best texture, so plan ahead
02 -
The frosting scoops look just like ice cream but won't melt at room temperature
03 -
Perfect for summer gatherings since there's no oven required
04 -
Store any leftovers covered in the refrigerator for up to 3 days