This Banana Split Icebox Cake is a summer favorite. Layers of your favorite banana split flavors in an easy, no-bake dessert make it perfect for cookouts and celebrations.
You know about “icebox cakes,” right? Old-fashioned, no bake desserts that have been around for decades. They’re layers and layers of crispy cookies with either pudding or whipped cream and sometimes fruit.
You layer it all up, put it in the “icebox” overnight and the crispy cookies turn into moist cake-like layers. Yum.
One of the most popular posts I’ve ever published on Never Enough Thyme is my Strawberry Icebox Cake. And no wonder! What’s not to like about strawberries, whipped cream, and chocolate?
So, I was thinking about that recipe a few days ago and whether I could do something a little different with it when the thought of a banana split popped into my head with this recipe following immediately behind.
It’s very similar but instead of all strawberries, it also has layers of banana and pineapple and is finished with chopped salted peanuts, maraschino cherries (of course! what’s a banana split without a cherry on top?), and both chocolate and caramel ice cream toppings.
Hope you enjoy this easy, no bake Banana Split Icebox Cake as much as we do. It’s a winner!
How to Make Banana Split Icebox Cake
Banana Split Icebox Cake - a no-bake dessert with layers of whipped cream, banana, strawberries, and pineapple. Click To Tweet
Combine the sliced fresh strawberries with one tablespoon sugar and toss gently to combine. Allow the strawberries to sit for about 15 minutes.
While the strawberries sit, prepare the whipped cream. Beat the heavy cream with a whisk or an electric mixer until it reaches the soft peak stage. Add the remaining sugar and the vanilla and beat just until combined.
Assemble the cake in a 9×5 loaf pan or on a platter or serving dish. Make layers in this order: Layer 1 – Place a small amount of the whipped cream on the bottom of the pan and top with three graham crackers; Top the graham crackers with the sliced banana. Top the bananas with 1/3 of the whipped cream.
Layer 2 – Three graham crackers, the sweetened, sliced strawberries, and 1/3 of the whipped cream.
Layer 3 – Three graham crackers, the lightly drained pineapple and the remaining 1/3 of the whipped cream.
Cover and refrigerate for 8 hours or overnight. When ready to serve, top with the chopped salted peanuts, caramel and chocolate ice cream toppings, and maraschino cherries.
Enjoy!
More icebox cake recipes you might enjoy:
- Lemon Cream Icebox Cake from The Kitchn
- Oreo Icebox Cake from Cookies and Cups
- S’mores No-Bake Icebox Cake from Completely Delicious
- Raspberry Icebox Cake from Tidy Mom
- Peanut Butter Cup Icebox Cake from Brown Eyed Baker
- Meyer Lemon Thyme Icebox Cake from She Wears Many Hats
Easy no-bake icebox cake featuring everything you enjoy about a banana split!
20 minPrep Time
20 minTotal Time
Save Recipe
Ingredients
- 1 1/2 cups sliced fresh strawberries
- 3 tblsp. sugar, divided
- 1 1/2 cups heavy whipping cream
- 1 tsp. vanilla
- 9 graham crackers
- 1 ripe banana, sliced
- 1 1/2 cups crushed pineapple, lightly drained
- 1/4 cup chopped salted peanuts
- 1/4 cup caramel ice cream topping
- 1/4 cup chocolate ice cream topping
- 12-15 maraschino cherries
Instructions
- Combine the sliced fresh strawberries with one tablespoon sugar and toss gently to combine. Allow the strawberries to sit for about 15 minutes.
- While the strawberries sit, prepare the whipped cream. Beat the heavy cream with an electric mixer until it reaches the soft peak stage. Add the remaining sugar and the vanilla and beat just until combined.
- Assemble the cake in a 9x5 loaf pan or on a platter or serving dish. Make layers in this order: Layer 1 - Place a small amount of the whipped cream on the bottom of the pan and top with three graham crackers; Top the graham crackers with the sliced banana. Top the bananas with 1/3 of the whipped cream. Layer 2 – Three graham crackers, the sweetened, sliced strawberries, and 1/3 of the whipped cream. Layer 3 – Three graham crackers, the lightly drained pineapple and the remaining 1/3 of the whipped cream.
- Cover and refrigerate for 8 hours or overnight. When ready to serve, top with the chopped salted peanuts, caramel and chocolate ice cream toppings, and maraschino cherries.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Comments