No‑Bake Banana Split Cake

Why You’ll Love This Recipe

I love how this cake brings together all the fun of banana splits in a fuss-free, make‑ahead format. The pudding layers are luxuriously creamy, the ladyfingers soften just enough, and the fresh fruit balances every bite. It’s a crowd-pleasing dessert that practically makes itself!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package (about 4 oz) banana‑flavored pudding mix

• 2 cups cold milk

• 1 container (8 oz) whipped topping (like 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 or sprinkle of chocolate shavings

directions

1. I whisk the banana pudding mix with cold milk until thickened (about 2 minutes), then fold in the whipped topping until silky and smooth.

2. I spread a thin layer of pudding in the bottom of a 9×13″ pan.

3. I line the pan with ladyfingers, trimming as needed to cover the surface.

4. I arrange half the banana slices and strawberries in an even layer over the ladyfingers.

5. I spread half the pudding mixture over the fruit layer.

6. I add another layer of ladyfingers, then the remaining bananas and strawberries.

7. I top the fruit with the rest of the pudding mixture, smoothing it gently.

8. I sprinkle chopped nuts (and optional cherries or chocolate shavings) on top.

9. I cover and refrigerate for at least 4 hours—or preferably overnight—until fully set and the ladyfingers are soft.

Servings and timing

• Servings: 12–15 squares

• Prep time: ~20 minutes

• Chill time: 4 hours (overnight recommended)

• Total time: ~4 hours 20 minutes (or overnight if chilling longer)

Variations

• I swap in banana-flavored wafer cookies or graham crackers for a different texture.

• I make layers of crushed pineapple or maraschino cherries instead of strawberries for a tropical twist.

• I sweeten the whipped topping with a teaspoon of powdered sugar or vanilla extract for extra richness.

• I serve individual portions in parfait glasses for a fancier presentation.

storage/reheating

I store the cake covered and chilled for up to 5 days. There’s no reheating—just slice or scoop and serve cold. After sitting slightly at room temperature for 10 minutes, the fruit and pudding soften deliciously.

FAQs

 Can I use instant vanilla pudding instead of banana‑flavored?

Yes—I often use vanilla for a subtler fruit flavor, or mix half banana and half vanilla pudding.

 Will the ladyfingers stay too soft?

They soften into a cake-like texture after chilling, with a pleasant bite—not mushy.

 Can I freeze this?

I don’t recommend freezing—the fruit becomes watery. It’s best served fresh-chilled.

 Can I substitute yogurt for whipped topping?

Yes—I’ve mixed in Greek yogurt for tang and a lighter finish, though it’s less sweet.

 How soon do I need to serve once chilled?

It’s best within 5 days. After that, fruit may become overly soft.

Conclusion

I love making this No‑Bake Banana Split Cake when I want something playful and easy that feels like a dessert party in one pan. It’s creamy, fruity, perfectly chilled, and always a hit—plus it helps me recreate that nostalgic banana split experience without any fuss.