Select Print Page

print recipe header

Banana Split Cake Wa-Ha Style

0 min
0 min
A no-bake, cool and refreshing recipe requested often by my family during the hot summer months. Easy to make and attractive in a glass baking dish.


1/2 sponge or angel food cake (this is an approx. amt. Can use more or less). (store bought works great.
1 small box (3.9oz) strawberry or cherry jello
1 lg. or 2 sm. boxes instant pudding (vanilla, french vanilla, banana flavor or your favorite)
1 cp. fresh sliced or frozen strawberries
3 or 4 bananas sliced
1 8 oz. container of whipped topping
1/2 cp. chopped pecans, walnuts or your favorite nuts


I use an 8x11.5" or 9x13" clear baking dish for visual effect.
Tear cake into large bite size pieces and put in a layer on bottom of pan. (will look too high, but will settle). Make jello per box instructions (if using frozen strawberries, add them to the warm jello). Pour over cake and use a large spatula to press cake down into jello to absorb. Chill until it starts to set (about an hour). If using fresh strawberries, layer them over chilled mix, then a 1/2" layer of pudding, a layer of bananas and another layer of pudding.
Top with a layer of whipped topping,nuts marachino cherries & more banana slices if desired.
Chill for at least 2 hrs. before serving.
To cover, I stick toothpicks about 5-6" apart down the sides and middle leaving enough sticking out to keep plastic wrap off of top. Just remove before serving.
If you like it rich, drizzle melted chocolate or warm caramel ice cream topping over it as you serve.