When life calls for dessert but time is not on your side, Easy Banana Split Pie swoops in as the ultimate hero. This no-bake wonder combines all the charm of a classic banana split with the ease of a single dish, making it perfect for summer potlucks, birthday parties, or even a casual Tuesday treat.
Imagine layers of graham cracker crust, creamy pudding, sweet bananas, and rich chocolate, topped with whipped cream and a sprinkle of cherries—each bite tastes like a joyful celebration.
Banana Split Pie has become a favorite for busy families and dessert enthusiasts alike because it hits all the right notes: indulgent, nostalgic, and ridiculously simple to make.
Bonus? No oven required, which means it’s a lifesaver in sweltering weather. Plus, bananas are the most popular fruit in the U.S., with over 100 billion consumed yearly—so chances are, you already have them on hand.
Why I Love This Recipe (And You Will Too)
- It’s nostalgic yet modern: This pie brings back memories of ice cream parlor banana splits, but it’s so much easier to share with a crowd.
- Perfect for busy days: Life gets hectic, but this dessert comes together in under 20 minutes and chills while you relax.
- Versatile for any occasion: From backyard barbecues to holiday tables, this pie always feels like the perfect fit.
- A forgiving recipe: Swap out the crust, play with different puddings, or add crushed nuts—this pie welcomes creativity.
- Kid-friendly magic: My kids love decorating the top, making this a fun family activity.
Easy Banana Split Pie Recipe
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Knife
- Measuring Cups
- Plastic Wrap
Ingredients
- 1 graham cracker pie crust
- ½ cup granulated sugar
- 2 medium ripe bananas
- 1 12 ounce Cool Whip, thawed overnight in the fridge, divided
- 1 20 ounce can crushed pineapple, drained well
- 1 8 ounce package cream cheese, softened to room temperature
- ¼ cup chopped peanuts
- Chocolate sauce and strawberry sauce for garnish
- Maraschino cherries for garnish
Instructions
- In a large bowl, use an electric mixer to beat the cream cheese and granulated sugar until smooth and creamy.
- Gently fold in ½ cup of Cool Whip until just combined for a light and fluffy mixture.
- Spread the cream cheese mixture evenly into the prepared pie crust, smoothing the top with a spatula.
- Arrange sliced bananas in a single layer over the cream cheese mixture.
- Evenly spread the drained crushed pineapple over the bananas.
- Spread the remaining Cool Whip over the pineapple layer, covering the entire pie.
- Refrigerate for 2-4 hours or overnight to allow the pie to set and firm up.
- Before serving, drizzle chocolate and strawberry sauce on top, sprinkle with chopped peanuts, and garnish with maraschino cherries. Slice, serve, and enjoy!
