No-Bake Banana Split Cake

Make the Filling:In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.Spread the cream cheese mixture evenly over the chilled graham cracker crust.Layer the well-drained crushed pineapple evenly over the cream cheese mixture.Arrange the sliced bananas on top of the pineapple layer.

Add the Topping:Spread the whipped topping evenly over the banana layer.Sprinkle the sliced strawberries and chopped nuts over the whipped topping.Drizzle with chocolate syrup.Garnish with maraschino cherries.

Chill and Serve:Refrigerate the banana split cake for at least 4 hours, or overnight, to allow it to set.

Serve chilled and enjoy!