Description
This banana split cake is a no-bake layered dessert with banana pudding, fresh strawberries, ladyfingers, and whipped topping—chilled to creamy perfection.
Ingredients
1 package (about 4 oz) banana-flavored pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (e.g. Cool Whip), thawed
1 package (about 24) ladyfinger cookies
3–4 ripe bananas, sliced
2 cups sliced strawberries (fresh or thawed frozen)
½ cup chopped nuts (peanuts or walnuts)
Optional: maraschino cherries, chocolate shavings
Instructions
Whisk banana pudding mix with cold milk until thickened (about 2 minutes). Fold in whipped topping until smooth.
Spread a thin layer of pudding mixture in the bottom of a 9×13″ pan.
Line with ladyfingers, trimming to fit.
Layer half the bananas and strawberries evenly over the ladyfingers.
Spread half the pudding mixture over the fruit.
Add a second layer of ladyfingers, then the remaining fruit.
Top with remaining pudding mixture, smoothing gently.
Sprinkle with nuts and optional cherries or chocolate.
Cover and chill for at least 4 hours or overnight before serving.
Notes
Substitute with vanilla pudding or a half-banana/half-vanilla blend.
Swap ladyfingers with graham crackers or banana wafers.
Add crushed pineapple or cherries for variation.
Sweeten whipped topping with powdered sugar or vanilla if desired.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
