No-Bake Banana Split Pie Recipe for Summer Parties

This No-Bake Banana Split Pie is a cool, creamy dessert made for warm days. A buttery graham cracker crust holds a glossy chocolate layer, a fluffy cream cheese and sweetened condensed milk filling studded with crushed pineapple, fresh banana slices, and a cloud of whipped topping. It delivers the classic banana-split flavor without baking and with very little effort.

This pie comes together in about 20 minutes of hands-on prep and then chills until set, making it ideal for summer parties, birthdays, barbecues, or any time you want an easy make-ahead dessert. If you enjoy no-bake treats, try the Easy Strawberry Jello Pie next.

Shortcut Notes

• No-bake dessert: No oven required — the refrigerator sets the pie.
• Store-bought crust: A pre-made graham cracker crust keeps prep fast and simple.
• Make-ahead friendly: Prepare earlier in the day or the night before for stress-free serving.

Ingredient Breakdown

• Heavy whipping cream: Heated slightly to make a smooth chocolate ganache layer.
• Semi-sweet chocolate chips: Melted in the hot cream for a glossy chocolate base.
• Pre-made graham cracker crust: Keeps this recipe quick — use a store-bought crust or a homemade graham crust if you prefer.
• Cream cheese: Full-fat, softened cream cheese yields the creamiest filling.
• Sweetened condensed milk: Adds sweetness and helps create a silky filling.
• Crushed pineapple: Use crushed pineapple packed in juice, not heavy syrup. Drain very well so the filling sets correctly.
• Bananas: Choose ripe bananas that are yellow with a few brown spots for best sweetness and texture.
• Whipped topping: Thawed Cool Whip or stabilized whipped cream creates a light top layer.
• Optional toppings: Whipped cream, chopped pecans, chocolate syrup, and maraschino cherries make for a classic banana-split finish.

See the recipe for exact quantities and full details.

Warm the heavy whipping cream in a small saucepan over medium-low heat or in the microwave until it steams and small bubbles form at the edges — do not boil. Pour the hot cream over the chocolate chips in a bowl and let it sit for 3–5 minutes, then whisk until smooth and glossy.

Pour the chocolate mixture into the graham cracker crust and spread into an even layer. Chill in the refrigerator or place briefly in the freezer for 10–15 minutes until the chocolate is slightly set.

While the chocolate cools, make the filling. In a large bowl, beat the softened cream cheese with the sweetened condensed milk and very well-drained crushed pineapple until the mixture is smooth and evenly combined.

Spread the cream cheese filling over the chocolate layer and smooth it out. Arrange banana slices evenly across the filling.

Spread the thawed whipped topping over the bananas, working it to the edges so the pie looks neat and finished.

Chill the pie for at least 3 hours, until fully set. Just before serving, decorate with additional whipped cream, chopped pecans, chocolate syrup, and maraschino cherries if desired.

Behind the Recipe

Drain the pineapple thoroughly — excess liquid will prevent the filling from setting properly. Press the drained pineapple between paper towels or a clean kitchen towel before adding it to the filling.

For neat slices, dip a sharp knife in hot water, wipe it dry, and slice; repeat between cuts. Hold off on adding cherries and chocolate syrup until serving so the pie stays visually appealing.

FAQ

No Bake Banana Split Pie