Some desserts just take you somewhere else, and this Jello Banana Split Cake does exactly that. It’s the kind of treat you can pull together on a lazy afternoon, no oven required, and still impress everyone around the table. The layers—creamy pudding mingled with smooth cream cheese, fresh banana slices, and a shimmering strawberry Jello topping—make it feel like a grown-up version of the classic banana split you loved as a kid.

I remember the first time I made this cake. I was halfway through peeling the bananas when I got distracted by a phone call, and by the time I came back, the bananas were a little browner than I planned. Not the end of the world, obviously, but it made me realize this dessert isn’t about perfection—it’s about those sweet, simple moments that come with sharing food. The crunchy cookie crust beneath everything adds a satisfying snap that balances the soft layers, and the final touch of cherries, walnuts, and chocolate chips on top? It’s like a little celebration in every bite.

The no-bake aspect means it’s quick to prepare and perfect for warm days when you don’t want to heat up the kitchen.
It combines familiar flavors in an unexpected layered dessert—banana, strawberry, cream, and a cookie crust—that feels fun and nostalgic.
It’s creamy and light, but the cookie crust adds texture, which keeps things interesting.
It’s simple—and that’s kind of the point. No fuss, no complicated steps, just a delicious payoff.

If you’re wondering about making this ahead of time, it holds up nicely in the fridge for a couple of days. Just be sure to cover it well so the Jello layer stays glossy and fresh. Also, freezing isn’t the best idea here, since the gelatin might separate when thawed.

Jello Banana Split Cake

Print Recipe

A delightful no-bake dessert combining the flavors of a classic banana split with layers of creamy pudding, fresh bananas, and colorful Jello topping on a crunchy cookie crust.

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 12

Ingredients

Scale

2 cups vanilla wafer crumbs
1/2 cup unsalted butter, melted
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold whole milk
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups heavy whipping cream
3 large ripe bananas, sliced
1 package (6 oz) strawberry flavored gelatin (Jello)
1 cup boiling water
1 cup cold water
1/2 cup maraschino cherries, drained and halved
1/2 cup chopped walnuts
1/4 cup mini chocolate chips

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Instructions

In a medium bowl, combine the vanilla wafer crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9×13 inch baking dish to form the crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
Fold the cream cheese mixture into the pudding until fully combined.
In another chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the pudding and cream cheese mixture until smooth and fluffy.
Remove the crust from the refrigerator and spread half of the pudding mixture evenly over the crust.
Arrange a layer of sliced bananas evenly over the pudding layer.
Spread the remaining pudding mixture over the bananas, smoothing the top.
In a medium bowl, dissolve the strawberry gelatin powder in boiling water, stirring until completely dissolved.
Add the cold water to the gelatin mixture and stir to combine.
Allow the gelatin to cool to room temperature but not set.
Pour the cooled gelatin evenly over the top of the pudding layer.
Refrigerate the cake for at least 4 hours or until the gelatin is fully set.
Before serving, garnish the top of the cake with halved maraschino cherries, chopped walnuts, and mini chocolate chips to mimic the classic banana split toppings.

About the kitchen setup: you won’t need anything fancy, just a good mixing bowl and a baking dish to press that cookie crust into. I usually serve this chilled straight from the fridge, and it pairs surprisingly well with a cup of strong coffee or a glass of cold milk. If you want to switch things up, try swapping the strawberry Jello for raspberry or even a lime flavor for a tangy twist. Sometimes I add a handful of toasted coconut on top, though I haven’t tested if that works perfectly every time. And if you’re feeling adventurous, a drizzle of chocolate sauce on each slice can’t hurt.

FAQ

Can I use another type of pudding? I haven’t tried all the options, but vanilla seems to work best with the other flavors here.

What if I don’t have cream cheese? You could skip it, but the texture won’t be quite as rich and creamy.

How ripe should the bananas be? Somewhere between firm and a little too ripe works fine; just keep an eye so they don’t get mushy.

Can I make this gluten-free? Using gluten-free cookies for the crust should do the trick, though I haven’t tested it personally.

Give this a try when you want a dessert that feels like a special treat but doesn’t need a whole day of effort. Once you’ve sliced into it, you’ll probably want to save the recipe for those times you need a little comfort in layers.