No-Bake Banana Split Cake

1. Make the Crust:
   • In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is fully combined and crumbly.
   • Press the mixture into the bottom of a 9×13-inch baking dish to form a firm crust. Place it in the refrigerator while you prepare the rest of the layers.
2. Prepare the Creamy Layer:
   • In a large mixing bowl, beat the cream cheese until smooth.
   • Add the powdered sugar, sour cream, and vanilla extract. Beat until everything is combined and smooth.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully combined, making it light and fluffy.
3. Assemble the Cake:
   • Spread the creamy mixture over the graham cracker crust in an even layer.
   • Layer the sliced bananas on top of the creamy layer.
   • Add the crushed pineapple, distributing it evenly across the cake.
4. Add the Chocolate and Nuts:
   • Drizzle the melted chocolate (or sprinkle chocolate chips) over the top, followed by the chopped nuts if using.
5. Top with Cherries and Whipped Cream:
   • Place maraschino cherries on top for that classic banana split look.
   • Top with a generous layer of whipped cream to cover the entire cake.
6. Chill and Serve:
   • Refrigerate the cake for at least 4-6 hours or overnight for the best flavor and texture.
   • Slice and serve chilled. Enjoy the layers of banana, pineapple, chocolate, and cream!

This No-Bake Banana Split Cake is the ultimate indulgence—perfect for hot summer days or whenever you’re craving that classic banana split flavor in a cake form! 🍌🍫🍒