Comida Kraft
Recipe Box

Banana Split Cake

Banana Split Cake is rated 4.812998859749145 out of 5 by 877.
Prep Time
Total Time

24 servings

Go bananas with this sweet and delicious Banana Split Cake from Kraft. Find out how to turn your favorite ice cream dish into a delightful cake.

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What You Need

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Make It

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  • Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
  • Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  • Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.

Healthy Living

Save 40 calories per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.


Omit nuts. Make chocolate curls from 1 oz. BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.


Substitute 1-1/2 cups graham cracker crumbs for the crushed grahams.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 270
Total fat 14g
Saturated fat 7g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 26g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this recipe MANY times. I have made this recipe MANY times. There is a 'non-cook' at work that has paid for the ingredients in order to get me to make it again and again. I have taken this to several family gatherings and it is always the dessert that disappears first. I do NOT put nuts in the dessert due to a family member allergy. I also do NOT put bananas on top. This way I do not have to worry about the bananas turning. I have made this with full calorie ingredients and a lighter version with light cream cheese, light cool whip, skim milk, splenda, and applesauce in the bottom crust to hold it together - all tasted great.
Date published: 2006-08-29
Rated 5 out of 5 by from This recipe easily became a family favorite! This recipe easily became a family favorite! I can't even go to my grandpa's house with out him asking me "where is the banana split cake?" And when I make it for a party he hides it so that no one else can get any! But I only use enough bananas to make one layer, and I don't put any on the top of the cake, just nuts. I also use more than one cup of cool whip on the top layer, I use as much as I need to cover the whole cake (which is usually the rest of a regular size tub of cool whip). Well you should try this, but you'll have to bring it to every summer get together that you go to!
Date published: 2007-06-24
Rated 5 out of 5 by from I'm not a desert maker but I love to read recipes in your book. I'm not a desert maker but I love to read recipes in your book. My husband loves bananas and when I saw this simple desert, I had to try it. It was so much, I had to share it with our friends. I had no more than droped off, what I call my meals on weels, than the phone rang. Where did you get the recipie for this and how can I make more, came from the caller. Since this first time, I have made this desert many times, all with raves. Don't tell anyone but it can be cut in half if you don't want to share. One of the best I've ever made and eeeesey too!!!!!!!!!!!!!!!!!!
Date published: 2007-01-05
Rated 4 out of 5 by from I must have a very old copy of this recipe, because the problem I wanted to address is no longer... I must have a very old copy of this recipe, because the problem I wanted to address is no longer present in the online version. My recipe says to line the dish with foil before putting down the crust, didn't say why, I figured to avoid sticking, well the foil stuck to the crust, ruined the first piece, but I managed to peel the foil off the bottom of what remained & it was a very good dessert, a bit sweet for my taste. I'll give the newer method a try & use Pam.
Date published: 2012-08-07
Rated 5 out of 5 by from This cake was GREAT! This cake was GREAT! Everyone LOVED it! I'm not one who likes graham cracker crusts but I tried it and was very happy i did! The graham crackers w/ the butter & sugar where delicous! I made it for a family picnic on the 2nd of July and was asked to make it again for the 4th! I got a jar of cherries, sliced up some strawberries, had caramel sauce and chocolate sauce on the side so people could add extras or just eat it as is! One thing i'd change though instead of 2 boxes of instant pudding I used just 1 box on the 4th and it was much much better!
Date published: 2006-07-06
Rated 5 out of 5 by from I made this recipe for my sister's birthday this week and it was the hit of the party! I made this recipe for my sister's birthday this week and it was the hit of the party! I modified the recipe slightly by using vanilla wafers in place of the graham cracker crust. I combined the pineapple with the cream cheese mixture, then layered 1/2 the cookies, cream cheese mixture, bananas following with the other half in the same order in a clear glass bowl then topped with the remaining cool-whip, bananas and toasted pecans. I put a marchino cherry on top of each serving. It was pretty and delicious! Everyone asked for the recipe!
Date published: 2006-09-01
Rated 5 out of 5 by from I make this for every family get together now. I make this for every family get together now. I also make it diabetic friendly. I use an almond flour crust, just mix almond flour with a sugar substitute and bake for about 7 minutes. For the cream cheese layer also use a sugar substitute, and then for the pudding layer I use sugar free pudding and calorie countdown milk. I top it with either mini chocolate chips or sugar free chocolate syrup. The bananas and pineapple have the most carbs, I usually just use a little less of them. This is the best diabetic dessert I have ever made!!
Date published: 2011-08-14
Rated 5 out of 5 by from Unbelievable! Unbelievable! This is probably one of the best desserts I have ever made (and I make A LOT of desserts)...I used French Vanilla pudding and topped it with chopped strawberries (instead of the bananas and pecans) just before serving. I had pecans, and chocolate and caramel ice cream toppings on the side so people could make it how they liked it. I brought this to a BBQ last weekend and it was gone before the burgers were done! Everyone was raving....will definitely make 2 pans next time!
Date published: 2006-06-13
  • 2016-08-27T09:52CST
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