[1] An easy-to-make, no-bake Banana Split Pie (photo © The Candid Appetite | Go Bold With Butter).

[2] If you prefer a Banana Split Ice Cream Pie, here’s the recipe for this chilly beauty (photo © Jonathan Melendez).

[3] No need for banana split boats: Make this deconstructed banana split. Here’s the recipe (photo © Sushi Samba) .

[4] A classic banana split (photo © Wholesome Junk Food Cookbook | Running Press).

[5] Wrap your banana split in a slice of French toast (shown) or a waffle (photo © Tillamook County Creamery Association | Facebook).

Go bananas, because August 25th is National Banana Split Day! It’s easy to make a banana split, but if you’re more ambitious, here’s a recipe for a No-Bake Banana Split Pie.

That’s right: There’s no oven involved to make this delicious, fun dessert.

Like a soda fountain banana split, the Banana Split Pie is loaded with bananas, strawberries, pineapple, and of course, whipped cream, sprinkles, nuts, cherries, and hot fudge sauce.

There’s no ice cream in the pie, but you can certainly add a scoop on the side.

If you want a banana split ice cream pie (photo #2), here’s a recipe.

> The history of the banana split.

> The history of ice cream.

> The different types of ice cream and frozen desserts.

> Check out more fun banana split variations below.
 
 
RECIPE: NO BAKE BANANA SPLIT PIE

Want a summer-friendly dessert that’s both easy to make and refreshing? You don’t have to turn on the oven to make this banana split pie loaded with pineapple, banana, strawberries, and of course lots of sprinkles, nuts, cherries, and hot fudge sauce.

It was created by Jonathan Melendez of The Candid Appetite.

The pie requires 4 hours of refrigerator time, but you can make it the day before and let it chill overnight.

The recipe makes 24 bars.
 
Ingredients For The Crust

 
Ingredients For The Filling

 
Ingredients For The Topping

 
Preparation

1. MAKE the crust. In a large bowl, combine the melted butter, graham cracker crumbs, sugar, and salt. Pour out into a buttered 9 x 13-inch baking dish. Press the mixture firmly into the bottom of the dish using your hands. Place in the freezer for about 10 minutes.

2. MAKE the filling. Beat the cream cheese, butter, and powdered sugar in a large bowl until light and fluffy, about 5 minutes. Pour onto the chilled crust and use a rubber spatula to smooth out evenly. Top with an even layer of sliced bananas. Spread with the crushed pineapple, followed by the sliced strawberries.

3. MAKE the topping. Beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until soft peaks form, about 5 to 8 minutes. Spoon the whipped cream on top of the pineapple and strawberry layer; gently spread to form an even layer.

4. DRIZZLE with the hot fudge sauce and top with nuts, sprinkles, and cherries. Cover with plastic wrap and chill until set, about 4 hours or overnight. Slice and serve.
 
 
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