Gluten Free No Bake Banana Split Pie Recipe
There’s a big football game coming up this Sunday and if you are hosting people at your house to watch, I’m sure you will have plenty of wings, dips, chips, chili, and whatnot. But after you and your guests have devoured all those savory treats, you’re gonna need some dessert! This gluten free no bake banana split pie recipe may be just the thing!
It’s easy to make, takes just a few minutes and can be made ahead. And trust me – it is a winner! After all, who doesn’t love banana splits?
This has no ice cream – it’s more like a cheesecake with all the fab toppings, strawberries, pineapple, chocolate syrup, whipped cream, nuts, and of course, a cherry on top!
Whoever you root for this Sunday, do it with something delicious to eat! And I hope your team wins.
- 2 cups gluten free graham cracker crumbs
- ½ cup melted butter
- 4 ounces cream cheese at room temperature
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 3 large bananas sliced
- 1 pint strawberries hulled and sliced
- 1 (20 ounce) can crushed pineapple drained well
- ½ cup chopped walnuts
- Chocolate syrup
- 8 maraschino cherries patted dry
Combine the graham cracker crumbs with the melted butter and press firmly into a 9 inch deep dish pie pan. Refrigerate while preparing the filling.
Beat the cream cheese with a mixer until smooth. In a clean mixing bowl, whip the cream with the powdered sugar until stiff peaks form.
Combine one third of the whipped cream with the cream cheese, mixing well. Spread onto the crust. Top with sliced bananas, strawberries, and pineapple, in that order. Spread the remaining whipped cream on top of the pie. Refrigerate for 4 hours or up to a day ahead.
Before serving sprinkle the walnuts on top of the pie, drizzle with chocolate syrup and place maraschino cherries on top.
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