No-Bake Mile High Banana Split Pie

Every time I eat a banana split, I think to myself, “Whoever invented this is a genius!” I feel the same way about this pie. To quote my children, this pie is “epic.” 

Since this pie isn’t made with ice cream, it doesn’t melt! Which means you take it with you to all kinds of summer gatherings. And you probably figured this out, but this pie isn’t actually a mile high. It’s close though! So you really do need a deep dish pie pan.  

No-Bake Mile High Banana Split Pie
Instead of ice cream, this pie has a sweetened cream cheese and whipped cream filling. And of course, there are bananas, strawberries and pineapple.

It’s all topped off with more whipped cream, chopped nuts, chocolate syrup and maraschino cherries. Caramel sauce is a great addition too! I love that this dessert gives you all the flavors of a banana split, but there’s plenty to share.

This is always an impressive dessert to take along to summer parties and back yard barbecues. Like any banana split, you can switch up the toppings to suit your tastes.  I tend to stick with what’s traditional, but that doesn’t mean you have to! 

No-Bake Mile High Banana Split Pie
Serves 8
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Prep Time
20 min
Total Time
4 hr
Prep Time
20 min
Total Time
4 hr
Ingredients
    Crust
    1. 1 1/2 cups graham cracker crumbs
    2. 6 tablespoons butter, melted
    3. 1 tablespoons sugar
    Filling
    1. 8 ounces cream cheese, softened
    2. 1/4 cup sugar
    3. 8 ounces frozen whipped topping, thawed
    4. 2-3 bananas, sliced
    5. 1 (20 oz.) can pineapple tidbits, well drained
    6. 16 ounces strawberries, hulled and sliced
    Topping
    1. 2 cups frozen whipped topping, thawed
    2. 1/2 cup chopped nuts (pecans, walnuts, almonds, or a combination)
    3. Hot fudge topping or chocolate syrup
    4. Maraschino cherries
    Instructions
    1. Lightly grease a 9-inch deep dish pie pan. In a medium bowl, combine the graham cracker crumbs, melted butter and sugar.
    2. Press the crumb mixture into the bottom and up the sides of the pie pan. Refrigerate for 10-15 minutes.
    3. Meanwhile, beat the cream cheese with an electric mixer until light and fluffy. Mix in the sugar.
    4. Fold in the whipped topping until thoroughly combined.
    5. Spread the cream cheese mixture evenly into the graham cracker crust.
    6. Arrange the banana slices over the filling, followed by the pineapple and strawberries.
    7. Cover with 2 cups of whipped topping and smooth the top. Sprinkle with chopped nuts.
    8. Drizzle the fudge or chocolate syrup over the top. (If using hot fudge, heat just until it can be drizzled, or you’ll melt your whipped cream layer!). Garnish with maraschino cherries.
    9. Refrigerate for at least 4 hours before serving.
    Let's Dish Recipes http://www.letsdishrecipes.com/
    If you really love chocolate, a chocolate crumb crust is delicious in place of the graham cracker crust. Either way, this may just be the perfect dessert for summer.

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    Follow my Pies & Tarts board on Pinterest for more yummy recipes ideas.

    Follow Danelle: Let’s Dish Recipes’s board Pies & Tarts on Pinterest.

    Who Dished It Up First: Adapted from Brown Eyed Baker.

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    Comments

    1. OMG- Danelle- I need this right now.

    2. This sounds so delish! I’m not a fan of nuts in/on my food but I would imagine some toffee bits would give it some crunch. Thanks for the recipe!

    3. Wow this looks delicious! Perfect for a hot summer day.

    4. Doris Jackson says:

      Love your website, fixing to make your banana split pie! It’s easy to do.

    5. Have had this. It is to Die for. Calories don’t count in this dish.

    6. I like easy recipes. I’ve had a stroke and loss. The use of my left arm and hand. But love to cook

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