No-Bake Banana Split Cake

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 8 tablespoons salted butter melted
• 8 ounces cream cheese room temperature
• 1/3 cup powdered sugar
• 1 jar marshmallow fluff 7 ounces
• 1 teaspoon pure vanilla extract
• 16 ounces frozen whipped topping thawed, divided use
• 1 can crushed pineapple 15 ounces, do not drain
• 3 large bananas sliced
• 1 jar maraschino cherries 16 ounces, drained
• 1/3 cup finely chopped peanuts optional
• hot fudge sauce optional

Instructions

1. 1

   In a large bowl, mix the graham cracker crumbs with granulated sugar and melted butter. Press this mixture into the bottom of a 9×13-inch baking pan and freeze for 30 minutes.

2. 2

   Beat cream cheese and powdered sugar until smooth in a stand mixer or large bowl. Fold in marshmallow fluff, vanilla, and 8 ounces of whipped topping. Spread this mixture over the chilled crust.

3. 3

   Drain the crushed pineapple, saving the juice. Soak the sliced bananas in the pineapple juice for a few minutes to prevent browning, then layer them on top of the cream cheese mixture. Next, add the crushed pineapple and dollop the remaining 8 ounces of whipped topping on top.

4. 4

   Cover the cake and refrigerate for at least 3 hours. Before serving, add maraschino cherries, peanuts, and drizzle hot fudge sauce if desired.