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No Bake Banana Split Cake
INSTRUCTIONS
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Lightly grease the bottom of a 9×13 baking pan with cooking spray and set aside,
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In a medium mixing bowl, mix together the graham cracker crumbs and the salt using a rubber spatula or wooden spoon. Then add the melted butter and stir until everything is evenly coated.
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Pour the graham cracker crust mixture into the prepared baking pan and press firmly to form an even layer of crust. You can use your fingers or the back of a measuring cup to get it nice and even. Place in the refrigerator to chill as you prepare the cream cheese layer.
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In a large mixing bowl using a hand mixer, cream the cream cheese, butter, sour cream, lemon juice, and pure vanilla extract until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula.
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Gradually add the powdered sugar and beat until well incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure to incorporate any chunks in as well.
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Add the Cool Whip and fold it into the mixture using a rubber spatula until it is well incorporated. Pour it over the prepared graham cracker crust and evenly spread it on top.
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Place the sliced bananas evenly over the cream cheese layer. Add the sliced strawberries evenly over the bananas and then add an even layer of the crushed and drained pineapples.
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Spread the additional Cool Whip evenly on top. Place the dessert into the refrigerator to set for 4-6 hours, or overnight.
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When ready to serve, drizzle it all over with chocolate syrup. You can pipe some extra whipped cream on top if you desire. Then sprinkled everything with chopped peanuts and rainbow sprinkles. Top it all off with maraschino cherries. Enjoy!
