This No-Bake Banana Split Pie is layers of cheesecake, banana puddings, fresh bananas, whipped cream and sprinkles. This pie is topped with sprinkles, nuts and more berries just like a banana split!
Summer is the season of no-bake desserts, and the best time to indulge yourself with a double scoop of ice cream. I’ve married the two together for this No-Bake Banana Split Pie.
There are a number of ways I could have prepared this dessert, but I just love the idea of a pie that doesn’t require an oven.
This No-Bake Banana Split Pie is filled with a simple no-bake vanilla cheesecake with cream cheese and whipped cream. Then, there’s a layer of banana pudding and fresh sliced bananas and it’s topped with whipped cream.
It’s all about the layers here.
It has some of the best parts of a banana split, with the addition of waffle cones, which I used for the crust. That’s right a WAFFLE CONE CRUST!
After making my Drumstick Cake, I knew I wanted to make more waffle cone desserts.
If you’d rather have a cookie crust or a graham cracker crust, that will work just fine. Before you begin, be sure to visit my step-by-step guide for how to make a crust in a springform pan.
Let’s talk toppings- is that not the best part of the banana split?
The possibilities are endless here. You can use fresh berries or a jar of berry toppings like strawberry or pineapple. You could also add these as layers in your banana split pie instead of putting them on top.
Maraschino cherries are optional, more for looks. Personally, I don’t like to eat them, but they are so pretty!
You should most definitely include sprinkles, nuts and sauces like hot fudge or caramel.
How you decorate or serve your toppings is up to you. I’d love a “toppings bar” if I was serving this to family and friends. Serve them a slice and let them add their own toppings, or you can decorate it with your toppings like I have done here.
I do recommend adding the sauces last and prior to serving. You can drizzle over top of your slice of pie.
I love all the flavors that come together in the dessert, and I also love that you can customize it in so many ways- just like a banana split. You might even consider a different flavor of pudding or adding some cocoa powder to the cheesecake layer to make a chocolate cheesecake.
If you don’t feel like making this in a springform pan, you can use a 9-inch square baking dish or a pie plate as well. The pie plate will make it more difficult to slice into the pie.
Is anyone else craving a No-Bake Banana Split Pie right now? Anyone?
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No-Bake Banana Split Pie
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours and 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This No-Bake Banana Split Pie is layers of cheesecake, banana puddings, fresh bananas, whipped cream, and sprinkles. This pie is topped with sprinkles, nuts, and more berries just like a banana split!
Ingredients
For the Crust:
- 2 5-ounce packages Waffle Cone
- 1/2 cup Unsalted Butter, melted
For the Filling:
- 1 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 8 ounces Cream Cheese
- 1/2 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 1 3.4 ounce box Instant Banana Cream Pudding Mix
- 1 1/4 cups Milk
- 2 Bananas
For the Topping:
- 1 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar
Optional Toppings:
- Strawberries
- Maraschino Cherries
- Chopped Nuts
- Sprinkles
- Hot Fudge Sauce
- Caramel Sauce
Instructions
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the waffle cones into a fine crumb using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
- Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
- Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next, add the granulated sugar and vanilla extract and continue beating until smooth.
- Finally, fold the prepared whipped cream into the cream cheese filling and stir until well combined. Pour the filling into the prepared crust, spreading evenly.
- In a medium-sized bowl, combine the pudding mix and the milk and whisk just until the liquid is dissolved. Refrigerate for 10 minutes until firm. Spread the pudding over the cheesecake layer. Place a layer of plastic wrap directly on the surface of the pudding. Refrigerate for 4 hours until the filling is firm.
For the Topping:
- Prior to serving, slice the bananas and place edge to edge working your way from the outside edge into the middle.
- Prepare the second batch of whipped cream following the same instruction above. Spread or pipe over the bananas. Add your favorite toppings: fresh fruit, maraschino cherries, nuts, sprinkles, hot fudge, and caramel sauce.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 548
- Sugar: 40g
- Sodium: 257mg
- Fat: 27g
- Saturated Fat: 11g
- Carbohydrates: 62g
- Fiber: 0g
- Protein: 3g
Filed Under:
This recipe originally appeared on Food Fanatic.
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