Banana Split Pie Cups
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Simple, delicious, and perfect for a party, these banana split pie cups are a grab-and-go, no-bake 20-minute recipe!
Bringing together the classic flavors of a banana split recipe (without the ice cream), this easy-to-make dessert is a stress-free option, perfect for family gatherings, parties, or when your sweet tooth kicks in.
Ingredients
- One sleeve (9 whole) graham crackers, finely crushed
- One brick (8 oz) cream cheese, softened
- 2 cups powdered sugar
- Two tablespoons milk (plus extra if needed)
- One teaspoon of vanilla extract
- 4-6 fresh bananas, sliced and quartered
- One small can (12 oz) of crushed pineapple, drained well
- One small tub (8 oz) whipped topping
- Hot fudge sauce
- Maraschino cherries, drained
How to Make Banana Split Pie Cups
Step 1: Prepare the Cups
- Add two tablespoons of graham cracker crumbs into each cup. Set aside.
Step 2: Make the Filling
- In a mixing bowl, beat together eight ounces of cream cheese, two cups of powdered sugar, two tablespoons of milk, and one teaspoon of vanilla until smooth. The mixture may be thick initially, but keep mixing. If it remains too thick, add an extra 1-2 tablespoons of milk until it reaches a spreadable consistency.
Step 3: Assemble the Cups
- Using a 2-tablespoon portion scoop, add a scoop of graham cracker crumbs to the bottom of each cup.
- Top with two tablespoons of the cream cheese mixture. Use the back of the spoon to gently spread the filling to the edges of the cup.
- Place banana pieces on top of the cream mixture, followed by one tablespoon of crushed pineapple.
Step 4: Add the Toppings
- Place the whipped topping into a pastry bag fitted with a large star tip. Pipe the whipped topping onto the tops of the cups.
- Drizzle with hot fudge sauce and top each cup with a maraschino cherry.
Step 5: Serve or Store
- Serve immediately or loosely cover and refrigerate until ready to serve. These cups can be made a few hours in advance and kept fresh in the refrigerator.
—-> TRY IT THIS WAY TOO! If you want to try another version than this cheesecake cream cheese layer, my stovetop banana pudding recipe would be perfect. I also made individual cups with that for Easter this year and they were a huge hit.
Additional Tips and Variations
Topping Variations:
- Nuts: Add chopped peanuts, candied pecans, walnuts, or almonds for a crunchy texture.
- Sauces: Try caramel sauce, strawberry sauce, or butterscotch drizzle as alternatives to hot fudge.
- Fruit: Mix in fresh strawberries, blueberries, or raspberries.
Tips to Keep it Fresh:
- Bananas: To prevent bananas from browning, toss the slices in a bit of lemon juice or fresh fruit preserver before adding them to the cups.
- Storage: Add plastic wrap to the top and keep the cups refrigerated until serving.
Banana Split Pie Cups
Equipment
- 12 plastic cups size is 9 oz.
Ingredients
Layers
- 1 sleeve graham crackers 9 whole graham crackers, finely crushed
- 8 oz. brick 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk plus extra if needed
- 1 teaspoon vanilla extract
- 4-6 bananas sliced and quartered
- 12 oz. crushed pineapple drained well
Toppings
- 8 oz. whipped topping
- Hot fudge sauce
- Maraschino cherries drained
Instructions
- Add 2 tablespoons of graham cracker crumbs to each cup and set aside.
- In a mixing bowl, beat together 8 oz of softened cream cheese, 2 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth. If the mixture is too thick, add an additional 1-2 tablespoons of milk.
- Using a 2-tablespoon portion scoop, add a scoop of graham cracker crumbs to the bottom of each cup.
- Top each cup with 2 tablespoons of the cream cheese mixture. Gently spread the filling to the edges of the cup using the back of a spoon.
- Place banana pieces on top of the cream cheese mixture, followed by 1 tablespoon of crushed pineapple.
- Place whipped topping into a pastry bag fitted with a large star tip and pipe the whipped topping onto the tops of the cups.
- Drizzle hot fudge sauce over the whipped topping and top each cup with a maraschino cherry.
- Serve immediately or loosely cover with plastic wrap and refrigerate until ready to serve.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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