Banana Split Lush
This decadent Banana Split Lush is reminiscent of the banana split icebox cake my Mom used to make for us when we were kids. It’s layered with creamy cheesecake filling, sweet pineapple, and sliced bananas, then drizzled with chocolate and showered with plenty of colorful sprinkles. Add a layer of fresh strawberries if you like, along with a generous handful of toasted nuts. Top it all off with fluffy whipped cream and maraschino cherries, then step back and watch this irresistible dessert disappear!
Easy Banana Split Lush Recipe
Lush desserts are easy, no-bake layered desserts that can be made with all kinds of delicious flavor combinations. This Banana Split Lush is a fun way to enjoy all the classic flavors of a banana split without worrying about melting ice cream! With creamy layers, sweet bananas, pineapple, chocolate, and colorful toppings, it’s a decadent dessert that’s surprisingly simple to make.
Serve it at summer picnics, backyard gatherings, office parties, potlucks, church suppers, or special family celebrations. It’s the kind of easy Southern dessert that looks impressive on the dessert table and disappears in a hurry!
Key ingredients you’ll need to make no bake Banana Split Lush: (Scroll down for full printable recipe card and quantities.)
- Crust – Graham cracker crumbs, toasted walnuts, melted butter and sugar form the butter crust.
- Cream Cheese – Cream cheese for the creamy cheesecake-like layer.
- Sugar – Powdered sugar for sweetness.
- Fruit – Canned crushed pineapple and fresh banana for a fruity flavor.
- Pudding Mix – Instant white chocolate or cheesecake instant pudding mix plus cold milk or half and half tp make.
- Cool Whip – Whipped topping for the topping.
- Chocolate – Store-bought hot fudge sauce to drizzle the top.
- Garnish – Maraschino cherries and sprinkles.
How to Make Banana Split Lush Recipe
- Make Graham Cracker Crust – In a medium mixing bowl mix together the graham cracker crumbs, 1/2 cup toasted chopped walnuts, granulated sugar and melted butter. Press firmly onto the bottom of a 13 x 9 inch baking dish and bake for 16-18 minutes or until golden and set. Cool completely.
- Make Cream Cheese Layer – Whip together the cream cheese, powdered sugar, drained pineapple and whipped topping until fluffy and evenly combined. Spread evenly over the graham cracker crust.
- Bananas – Top the pineapple-cream cheese with a layer of banana slices.
- Make Pudding Layer – Whip together instant white chocolate pudding with cold milk until thickened, but still pourable. Pour over the bananas.
- Frost Top – Spread the top with the remaining whipped topping.
- Garnish – Drizzle the top with chocolate fudge and garnish with the remaining toasted walnuts and maraschino cherries.
- Refrigerate – Chill for at least 4 hours before cutting.
Kitchen Equipment to Make Banana Split Lush Dessert
- One 13×9-inch deep baking dish or cake pan.
- Electric mixer. You can use a hand mixer or a stand mixer.
- Large bowl, medium bowl.
- Measuring cups and measuring spoons.
- Offset icing spatula or silicone spoon to spread the cream cheese and whipped cream layers.
- Sharp knife and chopping board to prep the bananas.
- Food processor.
Recipe Variations, Tips and Substitutions
- Cream Cheese – You could swap out full fat cream cheese using Neufchatel cheese with no other adjustments needed.
- Additional Fruit – If you’d like to add a layer of fresh sliced strawberries to this dessert you can! You can add a layer of freshly sliced strawberries (about 2 cups) or drizzle the banana layer with strawberry ice cream topping, if desired. See how to make homemade Strawberry Sauce here.
- Hot Fudge – I highly recommend using a thick fudge sauce for the topping and not chocolate syrup.
- Nuts – You can use pecans, macadamia nuts or almonds in place of walnuts. The method of toasting in the oven would be the same.
- Graham Crackers – You can use chocolate graham crackers for a chocolate twist.
- Topping Options – I use a piping bag fitted with a large star tip to decorate the top of this banana split lush. You could also use a large Ziploc bag with the tip of a corner snipped to drop one generous dollop of Cool Whip on each individual serving piece and then decorate with a maraschino cherry. Doing it this way makes for such a pretty presentation, every serving looks the same.
- Cover the Bananas to Prevent Browning – When covering the banana slices with pudding, make an effort to spread to the edge of the dish to seal the and protect them from oxidizing too quickly. Doing so will delay browning.
Storage and Leftovers
- Make-Ahead Tip – For the layers to set adequately allow at least 4-6 hours of chill time in the refrigerator before cutting and serving. It will keep overnight as well.
- Leftovers – Store Banana Split Lush covered with plastic wrap in the the refrigerator for up to 3 days.
- Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and enjoy.
More Southern Style Lush Desserts to Make
These types of desserts seem to have a thousand names and in my kitchen, each one spells delicious. More luscious dessert recipes you may like to try:
- This island inspired Hawaiian Pineapple Coconut Lush is like a staycation.
- Two favorites are combined in this recipe for Caramel Banana Pudding Lush.
- This Black Forest Lush recipe will make a stunning addition to your holiday desserts menu.
- Pumpkin Spice Layered Lush Dessert is a tasty alternative to pumpkin pie for Thanksgiving.
- Banana Pudding Lush is one more way to enjoy this iconic southern dessert.
- You may also like to try this Pina Colada Banana Bread from Mom on Timeout with a cup of coffee or hot tea.
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Helpful Kitchen Items:
Banana Split Lush
Banana Split Lush is a creamy, decadent no-bake dessert layered with bananas, pineapple, cream cheese, chocolate, and colorful sprinkles. Topped with whipped cream, toasted nuts, and cherries, it’s an easy crowd-pleasing dessert perfect for potlucks, parties, and family gatherings.
Servings: 16 pieces
Calories: 464kcal
Ingredients
- 2 cups graham cracker crumbs
- 1 cup chopped walnuts or pecans divided use
- 1/4 cup granulated sugar
- 1/2 cup salted butter melted
- 2 8 oz blocks cream cheese softened
- 1 1/4 cup powdered sugar
- 1 20 oz can crushed pineapple drained
- 4 medium bananas sliced
- 2 3.4 oz boxes instant white chocolate pudding mix or cheesecake instant pudding mix
- 3 cup cold milk or half and half
- 1 16 oz container whipped topping (Cool Whip) or 4 cups fresh whipped cream divided use
- 1/2 cup hot fudge sauce slightly warmed until pourable
- 16 maraschino cherries with stems
- sprinkles or jimmies
Instructions
- Preheat the oven to 350°F. Spritz the bottom only of a 13×9-inch baking dish or cake pan with nonstick cooking spray. Set aside.
- Toast Walnuts: Spread 1/2 cup walnut pieces in a single layer on a sheet pan and toast in the preheated oven for 6-8 minutes until lightly golden and fragrant. Set aside to cool. (This is for garnishing.)
- Crust: In a medium mixing bowl stir together graham cracker crumbs, remaining 1/2 cup chopped walnuts, granulated sugar and melted butter. Press firmly onto the bottom of the prepared dish. Bake for 16-18 minutes or until golden brown and set. Cool completely.
- Cream Cheese Layer: In a large bowl, use an electric mixer on medium-high speed to whip together the softened cream cheese, powdered sugar, drained pineapple and 1 cup whipped topping. Whip for 2 minutes until fluffy and combined. Spread mixture evenly over the crust.
- Bananas: Top pineapple-cream cheese mixture with a layer of banana slices.
- Pudding: Whip together both boxes of instant white chocolate pudding with 3 cups of cold milk for 2-3 minutes until thickened but still pourable. Pour pudding mixture over the bananas.
- Topping: Frost the top with the remaining whipped topping. Drizzle whipped cream with chocolate fudge and garnish with the remaining toasted walnuts and maraschino cherries. Decorate as desired.
- Chill in the refrigerator for at least 4-6 hours or overnight, then slice and serve.
Notes
- Cream Cheese – You could swap out full fat cream cheese using Neufchatel cheese with no other adjustments needed.
- Additional Fruit – If you’d like to add a layer of fresh sliced strawberries to this dessert you can! You can add a layer of freshly sliced strawberries (about 2 cups) or drizzle the banana layer with strawberry ice cream topping, if desired. See how to make homemade Strawberry Sauce here.
- Hot Fudge – I highly recommend using a thick fudge sauce for the topping and not chocolate syrup.
- Nuts – You can use pecans, macadamia nuts or almonds in place of walnuts. The method of toasting in the oven would be the same.
- Graham Crackers – You can use chocolate graham crackers for a chocolate twist.
- Topping Options – I use a piping bag fitted with a large star tip to decorate the top of this banana split lush. You could also use a large Ziploc bag with the tip of a corner snipped to drop one generous dollop of Cool Whip on each individual serving piece and then decorate with a maraschino cherry. Doing it this way makes for such a pretty presentation, every serving looks the same.
- Cover the Bananas to Prevent Browning – When covering the banana slices with pudding, make an effort to spread to the edge of the dish to seal the and protect them from oxidizing too quickly. Doing so will delay browning.
Nutrition
Serving: 1piece | Calories: 464kcal | Carbohydrates: 55g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 408mg | Potassium: 213mg | Fiber: 2g | Sugar: 40g | Vitamin A: 276IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
This was delocious! I would definitely advise using a different crust. Re made it twice, it’s just very hard with all the butter and sugar. Very good, but cut through pan and cut up the table slicing it. Everyone just went without crust. Would maybe use 3 cups graham to 1/4 or 1/2 a stick of butter. Will be making this again!
This isn’t designed to be made in a disposable pan and I highly recommend you make this in a real baking dish or pan as stated in the recipe directions. It wasn’t the crust but, very difficult to cut a baked crust in a disposable pan there’s just no firm foundation plus the thin pan causes things to overbake quite easily.
The crust on mine turned out perfect, going exactly by the recipe.
Thanks so much!
Making tomorrow!
I am wanting to make this and was wondering if you could use ice cream instead of cream cheese as most in my family do not like it
Only if you plan to freeze it.
What are your thoughts on freezing this dessert?
While I haven’t frozen this particular dish, desserts in general do freeze well. I would recommend that you wait and finish the top garnishing with cherries just before serving and thawing in the refrigerator, of course.
Thanks. I make a meal twice each month for senior members at church. I like recipes I can prepare in advance and this one caught my eye as a cool summer dessert.
Ausome how can I get all your recipe? my grand daughter loves to bake
You can print them from here or take a peak at my cookbook available on QVC or Amazon. Welcome!
I have let my banana slices soak in the juice from the pineapple for about 5 minutes then drained and used them in another dessert recipe. It might work for this one also if you don’t want to use lemon juice to soak them so they won’t turn brown.
do you happen to have any pictures of what a cut piece looks like. This looks delicious!
I don’t, sorry.
Does the bananas turn brown in this dessert?
Bananas will eventually turn, yes. Making it the day you want to serve it or the day before they will do fine.
The dessert sounds really fabulous, Melissa. I have only one problem and that is I live on a Greek island where we don’t have ready access to many things, one of them being Instant Pudding, let alone a White Chocolate version ! Just about the only thing I’ve ever seen is a Greek vanilla instant pudding. I wonder if I could melt some white chocolate and whip it into the vanilla instant pudding. What do you think ?
Hi Marcia, your island sounds amazing! I think that would be a terrific adaptation, great idea. Let me know how it goes and thanks so much for visiting.
Please tell me how to send an e-mail. It did not work for me.
You can email me at melissa@melissassouthernstylekitchen.com
I noticed the strawberries are missing, is that right?
I didn’t include strawberries in this recipe but, you may if you like.
At what place in the order would you add the strawberries? With the pineapples?
Sure, I don’t think there’s a wrong place to add them.
It looks amazing. Love the design of individual whipped cream & cherries on top.
Thanks so much!
If you use real whipped cream do you whip it first before mixing with cream cheese ..and does it hold up for the topping ?
That’s such a great question. Real whipped cream doesn’t hold up quite as well it’s just the nature of it. If you want to make this in advance, use prepared whipped topping,
I use a whipped cream stabilizer called whip it and it’s the most amazing stuff ever. Add it to your homemade whipped cream and it will stay fluffy!
Great tip!
can i make this without the nuts of any kind my guys cant have any kind of them but would still like to make this thank you
Sure, just leave them out or serve them on the side for the nut fans to sprinkle on top.
Hey Melissa! Y
Your cake looks delicious! I also want to try it this week for the birthday of a friend, I just have on problem: I am from Italy and there we use different measures. Could you explain to me what “22 [8] oz cream cheese” means? What stands the “[8]” for?
I know how much an oz in grams is, I just have a problem with the “[8]”.
Thank you very much!
andrea
Hi Andrea, thank you for visiting from beautiful Italy! You will need the equivalent of 1 pound of cream cheese for this dessert. 2 [8 oz] cream cheese. If you prefer mascarpone cheese can be used instead in the same amount. Happy baking I hope you enjoy this luscious dessert.
For the banana split lush, can you frost the top with cake frosting or could I use cool whip? Keep in mind I have to transport this to a b-day party with a 3 hr drive. I will decorate the top with whip cream, cherries and nuts once I get there. Thank you for your feed back. Have to make this Thursday nite 5/11/15
Hi Jacqui, for this dish there isn’t any actual cake in the recipe so traditional icing won’t work. You might want to check out my Birthday Cake Cheesecake Poke Cake or my Hawaiian Poke Cake either would be a fantastic option for your needs. Just pop upright into a cold bag for your journey.
Nice hubby will love this Thanks
My family will love this dessert!
Hi Laureen, I sure hope so. Thanks for stopping by!
Thank you Linda!
What a WOW dessert Melissa!