No-Bake Banana Split Pie is the Perfect Summer Treat

You will love how this pie combines familiar banana split ingredients in a cool, sliceable form that’s easier to serve than individual sundaes. The graham cracker crust adds a little crunch to the creamy filling, while the layered toppings create that nostalgic banana split experience. 

If you’ve ever struggled to choose between pie and ice cream for dessert, this recipe is your solution. This is also your answer when you want a dessert that looks impressive but doesn’t require pastry chef skills. 

The hands-on time is minimal (about 15 minutes of mixing and assembling) and then your refrigerator does the rest. You can make it a day ahead of time, which makes it super convenient.

Let me walk you through how to create this no-bake treat, along with all my best tips and tricks. It’s perfect for summer gatherings, potlucks, or any time you want a refreshing dessert without heating up your kitchen.

Ingredient Notes

For exact amounts needed see the recipe card below

• Graham Cracker Crumbs: You can buy pre-made crumbs or crush your own graham crackers.
• Instant Banana Pudding: Make sure you get the instant version, not the cook-and-serve type.
• Crushed Pineapple: You have to drain this really well. I press mine through a fine-mesh strainer to extract as much liquid as possible. 
• Maraschino Cherries: These should also be well drained.
• Whipped Topping
• Sugar 
• Butter
• Milk
• Cherries, hot fudge, sprinkles, and chopped peanuts are used to top the pie.

How to Make No-Bake Banana Split Pie

1. Mix your graham cracker crumbs with sugar and melted butter until it looks like wet sand.
2. Press the mixture into your pie plate. Use the bottom of a measuring cup or a spatula to pack it down firmly. Refrigerate the crust while you work on the filling.
3. Drain the pineapple well and pat the cherries dry before you chop them.
4. Whisk together the cold milk and banana pudding mix until smooth. Don’t overbeat it; mix until the lumps disappear.
5. Gently fold in your well-drained pineapple and chopped cherries. The filling should be thick but spreadable.
6. Pour your filling mixture into the chilled crust, spreading it evenly with a spatula. Spread the whipped topping over the filling. I like to make some swoops and swirls with my spatula to make it look pretty.
7. Let the pie firm up in the fridge for at least 2 hours. For the best results, I prefer giving it 4 hours or even overnight.
8. When you are ready to serve it, drizzle it with hot fudge sauce, add sprinkles, scatter some chopped nuts, and top it with whole cherries.

Serving Ideas

When it comes to serving this banana split pie, make it extra special! After all, it’s inspired by everyone’s favorite ice cream treat, so why not go all out? 

I like to drizzle each slice with a bit of extra hot fudge sauce right before serving – warm the fudge sauce slightly so it’s easier to drizzle.

For a fun dessert party presentation, set up a little toppings bar and let everyone customize their own slice. Here are some of my favorite toppings:

• Extra maraschino cherries
• Chopped roasted peanuts
• Sprinkles
• Whipped cream
• Warm, hot fudge sauce
• Strawberry sauce (for that classic banana split flavor!)
• Chocolate chips
• Crushed Oreos
• Various types of nuts

This pie is perfect for summer gatherings since it’s served cold. Bring it to backyard BBQs and potlucks, and watch it disappear.

How to Store

If you have leftover pie, store it in an airtight container in the refrigerator for up to 3 days. The graham cracker crust might soften a bit, but it will still taste fabulous.

You can also freeze it for up to 3 months. Cover it with aluminum foil and wrap it tightly in plastic wrap. When you’re ready to serve, thaw it overnight in the refrigerator.

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