Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 stick (1/2 cup) butter, melted
- 2 (8 oz) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 (20 oz) can crushed pineapple, drained
- 3 to 4 ripe bananas, sliced
- 2 (3.4 oz) packages instant vanilla pudding mix
- 2 cups cold milk
- 1 (8 oz) carton Cool Whip topping
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9×13 inch pan. Freeze for 10 minutes to set.
- Beat cream cheese and granulated sugar together until smooth and creamy. Spread evenly over the graham cracker crust.
- Drain the crushed pineapple well and spread it over the cream cheese layer.
- Slice bananas and arrange them evenly over the pineapple layer.
- In a separate bowl, whisk together instant vanilla pudding mix and cold milk until thickened (about 5 minutes).
- Fold the Cool Whip topping into the pudding mixture gently until combined.
- Spread the pudding and Cool Whip mixture evenly over the banana layer.
- Refrigerate the cake for at least 4 hours or overnight before serving to allow layers to set and flavors to meld.
Notes
To prevent bananas from browning, you can toss the slices in a little pineapple juice before layering. This no-bake cake is best served chilled and can be prepared a day ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg