Banana Split Icebox Cake
This easy banana split icebox cake layers fruit, whipped cream, and graham crackers for a no bake dessert perfect for summer.
Servings 8 servings
Ingredients
- 1 ½ cups sliced fresh strawberries
- 3 tablespoons sugar divided
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla
- 9 graham crackers
- 1 ripe banana sliced
- 1 ½ cups crushed pineapple (about 12 ounces) lightly drained
- ¼ cup chopped salted peanuts
- ¼ cup caramel ice cream topping
- ¼ cup chocolate ice cream topping
- 12 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.1 1/2 cups sliced fresh strawberries, 1 tablespoon sugar
- While the strawberries sit, prepare the whipped cream. Beat the heavy cream with an electric mixer until soft peaks form. Add the remaining sugar and the vanilla and beat just until combined.1 1/2 cups heavy whipping cream, 2 tablespoons sugar, 1 teaspoon vanilla
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.whipped cream, 3 graham crackers, 1 ripe banana
- Layer 2 – Three graham crackers, the sweetened, sliced strawberries, and 1/3 of the whipped cream.3 graham crackers, sliced strawberries, whipped cream
- Layer 3 – Three graham crackers, the lightly drained pineapple and the remaining 1/3 of the whipped cream.3 graham crackers, 1 1/2 cups crushed pineapple, 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.¼ cup chopped salted peanuts, ¼ cup caramel ice cream topping, ¼ cup chocolate ice cream topping, 12 maraschino cherries
Notes
- Use real whipped heavy cream here, not Cool Whip or whipped topping. It's what gives the layers the texture and flavor this cake needs.
- Give the cake the full 8 hours in the refrigerator, overnight if you can.
- Drain the crushed pineapple lightly, but don't press out all the juice. A little liquid keeps the flavor without making the layers soggy.
- Cover the banana slices covered completely with whipped cream to prevent browning.
- You can swap vanilla wafers, shortbread, or chocolate wafers for the graham crackers.
- Store leftovers covered tightly in the refrigerator for up to 2 days. After that, the fruit starts to break down and the crackers get too soft.
- Feeding a crowd? Double the recipe and build it in a 9x13 dish, keeping the layers in the same order.
Nutrition
Serving: 1 | Calories: 373kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 194mg | Potassium: 289mg | Fiber: 3g | Sugar: 29g | Vitamin A: 701IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg
