Ingredients
- 2 c. graham cracker crumbs Add a nutty taste a delicate sweetness, and a sandy texture to the cake’s base, making it a bit softer.
- 1 c. unsalted butter Adds moistness
- 8 oz. cream cheese softened Infuse your baked goods with a delectable flavor
- 2 c.’ sugar Any natural sweetener will work.
- Pinch salt Slightly enhances the cake’s flavor
- 4 bananas A primary ingredient of this no-bake dessert
- 1 20 oz. can crushed pineapple, drain well This tropical fruit cake adds lots of flavors to this cake.
- 1/3 c. chopped pecans Add a little crunch to this cake
- 1 8 oz. container cool whip topping Necessary for finishing and a nice taste and texture
- 1 10 oz. maraschino cherries, drained & patted dry with a paper towel You can use your favorite topping as well.
Instructions
- Add half of the melted butter to graham cracker crumbs and mix using a fork to evenly moisten. In a 9×13″ pan, press into the bottom.
- Mix the remaining butter, sugar, cream cheese, and salt in a stand mixing bowl and blend for 3 to 4 minutes, or until fluffy. Spread mixture evenly over crumbled graham crackers.
- Slice the bananas and lay them evenly on top of the cream cheese mixture. Then, add crushed pineapple on top of the banana layer. Over the pineapple, spread cool whip, add the chopped pecans and garnish with cherries.
- Refrigerate covered for at least 2 to 3 hours, preferably overnight, before serving.
My summer cooking plans include preparing this cake at least once a week!
It’s cool, refreshing, and requires no baking!
Give this recipe a try! If you like it, please let me know.
I’ve made this twice. Both times I used store bought extra serving graham cracker pie crust. Saves time and tastes great. I’m not a fan of marchino cherries, so I omitted them. The second time I cut back the sugar to one cup and I liked it better, not too sweet. Also because it wasn’t in a cake pan it only needed two bananas. Loved it