No-Bake Banana Split Pie Recipe for Summer Desserts

This No-Bake Banana Split Pie is a cool, creamy dessert made for warm-weather cravings. A crisp graham cracker crust is topped with a thin chocolate layer, a cream cheese and sweetened condensed milk filling studded with crushed pineapple, sliced bananas, and a light layer of whipped topping. It tastes like a classic banana split transformed into an easy, no-bake pie.

This pie takes about 20 minutes of active prep and then chills in the refrigerator until set, making it ideal for summer gatherings, birthdays, potlucks, or any time you want a simple make-ahead dessert. If you enjoy no-bake treats, consider trying a strawberry Jell-O pie next.

Shortcut Notes

• No-bake dessert: No oven required — the refrigerator does the setting for you.
• Store-bought crust: A pre-made graham cracker crust saves time and keeps prep simple.
• Make-ahead friendly: Assemble earlier in the day or the night before for stress-free entertaining.

Ingredient Breakdown

• Heavy whipping cream: Heated briefly to make a quick chocolate ganache layer.
• Semi-sweet chocolate chips: Melted with warm cream for a glossy chocolate base.
• Pre-made graham cracker crust: Keeps this recipe quick and fuss-free.
• Cream cheese: Use full-fat cream cheese, softened to room temperature for a smooth filling.
• Sweetened condensed milk: Adds sweetness and helps create a silky filling texture.
• Crushed pineapple: Use pineapple packed in juice and drain it very well; excess syrup makes the filling too wet.
• Bananas: Choose ripe bananas with a few brown spots for the best flavor and texture.
• Whipped topping: Thawed Cool Whip or another whipped topping provides a light, airy top layer.
• Optional toppings: Whipped cream, chopped pecans, chocolate syrup, and maraschino cherries make classic banana-split garnishes.

See the recipe card below for exact quantities.

Warm the heavy whipping cream in a small saucepan over medium-low heat or in the microwave until it steams and small bubbles form around the edges. Do not boil. Pour the hot cream over the chocolate chips in a bowl, let sit for 3 to 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 freezer for 10 to 15 minutes until it’s slightly set.

While the chocolate firms up, prepare the filling. In a large bowl, beat the softened cream cheese with the sweetened condensed milk and the well-drained crushed pineapple until the mixture is smooth and creamy.

Spoon the filling over the chilled chocolate layer and smooth it evenly. Arrange banana slices on top of the filling in a single layer.

Spread the whipped topping over the bananas, smoothing it to the edges for a clean finish.

Refrigerate for at least 3 hours to allow the filling to set. Add optional garnishes—extra whipped cream, chopped pecans, chocolate syrup, and maraschino cherries—just before serving so they look fresh.

Behind the Recipe

Drain the crushed pineapple thoroughly. Excess moisture will prevent the filling from setting properly—press it in a fine-mesh strainer or squeeze it in a clean towel to remove extra juice.

For neat slices, dip a sharp knife in hot water and wipe it dry between cuts. Wait to add cherries and chocolate syrup until just before serving to keep the pie looking its best.

FAQ

No Bake Banana Split Pie