No-Bake Peach Split Cake

🍑 No-Bake Peach Split Cake

Description

hing no-bake dessert layers buttery graham crackers, creamy whipped filling, sweet peaches, and banana slices into a luscious “split” style treat. It’s a twist on the classic banana split but with sunny peach flavors for a summery, tropical vibe. The best part? No baking, minimal effort, and a dessert that looks as gorgeous as it tastes.

📝 Ingredients For 𝑵𝒐-𝑩𝒂𝒌𝒆 𝑷𝒆𝒂𝒄𝒉 𝑺𝒑𝒍𝒊𝒕 𝑪𝒂𝒌𝒆

For the base:

• 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)

• ½ cup unsalted butter, melted

• 2 tbsp sugar (optional)

For the filling:

• 225g (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 2 cups whipped topping (or whipped cream)

For the fruit layers:

• 3–4 ripe peaches, peeled & sliced (or canned peach slices, drained)

• 2 bananas, sliced

• 1 cup crushed pineapple (drained)

For topping:

• Additional whipped cream

• Chopped nuts (pecans or walnuts)

• Maraschino cherries

• Peach syrup drizzle (optional)

🥣 Instructions

1. Prepare the crust:
   In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch dish. Chill for 15–20 minutes.

2. Make the creamy layer:
   Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped topping until combined.

3. Layer it up:
   Spread the cream cheese mixture over the crust.
   Add an even layer of sliced bananas, followed by crushed pineapple, then peaches.

4. Final touches:
   Top with a layer of whipped cream. Sprinkle with chopped nuts and place cherries on top. Drizzle with peach syrup if desired.

5. Chill & serve:
   Refrigerate for at least 4 hours (or overnight) before slicing to allow flavors to meld.

💡 Notes

• For extra stability, freeze for 30 minutes before serving—great for warm climates.

• If using canned peaches, blot them dry to avoid a soggy cake.

• Can be made a day ahead for parties.

🔑 Tips

• Swap peaches with mango or strawberries for variety.

• Add a thin layer of chocolate syrup before fruit layers for a banana split vibe.

• Use half cream cheese & half mascarpone for a silkier texture.

• To make gluten-free, use GF graham crackers or almond flour crust.

🍽 Servings

Makes 12 servings (9×13-inch pan)

📊 Nutritional Info (per serving, approximate)

• Calories: 280 kcal

• Protein: 3g

• Carbohydrates: 36g

• Sugars: 22g

• Fat: 14g

• Saturated Fat: 8g

• Fiber: 2g

• Sodium: 160mg

🌟 Benefits

• No oven required → perfect for hot weather

• Rich in fruit → peaches & bananas offer vitamins A, C, and potassium

• Quick to make → less than 30 min prep

• Crowd-pleaser → creamy, fruity, and colorful layers

❓ Q & A

Q: Can I use frozen peaches?
A: Yes, just thaw completely and drain excess liquid before layering.

Q: How long does it keep?
A: Up to 3 days in the refrigerator; best eaten within 48 hours for freshest fruit texture.

Q: Can I make it sugar-free?
A: Yes, use sugar-free whipped topping, sweetener instead of powdered sugar, and fruit in juice (not syrup).

Q: Can I freeze it?
A: Freezing is possible, but texture of fruit may change; best enjoyed fresh.

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