No-Bake Banana Split Cake

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (about 12-14 crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cream layer:
8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup whipped topping (like Cool Whip)
1 teaspoon vanilla extract
For the banana layer:
3 ripe bananas, sliced
For the topping:
1 1/2 cups whipped topping (like Cool Whip)
1/4 cup chocolate syrup
1/4 cup crushed pineapple, drained
1/4 cup chopped walnuts (optional)
Maraschino cherries, for garnish (optional)
Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined and the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9x13-inch baking dish to form the crust. Use the back of a spoon to pack it down tightly.
Place the crust in the fridge to chill while you prepare the other layers.
2. Make the Cream Layer:
In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy (about 2 minutes).
Add 1/2 cup of whipped topping and vanilla extract, and beat until combined and fluffy.
Spread this cream mixture evenly over the chilled graham cracker crust.
3. Add the Banana Layer:
Arrange the sliced bananas evenly over the cream layer, covering the entire surface.
4. Make the Topping:
Spread the remaining 1 1/2 cups of whipped topping over the banana layer, smoothing it out into an even layer.
Drizzle the top with chocolate syrup and sprinkle with crushed pineapple. You can also add chopped walnuts and maraschino cherries on top for extra flavor and decoration.
5. Chill and Serve:
Cover the dessert with plastic wrap and refrigerate for at least 4 hours (or overnight). This allows the flavors to meld together and the dessert to firm up.
Once chilled, cut into squares and serve!