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A gorgeous slice of a no-bake banana split pie to show all the layers including cheesecake, banana pudding, whipped cream and lots of sundae toppings

No-Bake Banana Split Pie

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  • Author: Julianne Dell
  • 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


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!


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


For the Crust:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
  3. 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.
  4. 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.
  5. 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:

  1. Prior to serving, slice the bananas and place edge to edge working your way from the outside edge into the middle.
  2. 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.


  • Serving Size: 1/10 of recipe
  • Calories: 548
  • Sugar: 40g
  • Sodium: 257mg
  • Fat: 27g
  • Saturated Fat: 11g
  • Carbohydrates: 62g
  • Fiber: 0g
  • Protein: 3g