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This Banana Split Icebox Cake is a delicious version of the classic dessert recipe – in a no bake icebox cake! Layers of graham crackers, slice bananas, creamy vanilla pudding, and then finished off with whipped cream, chocolate syrup, chopped peanuts, and a maraschino cherry to replicate the iconic banana split dessert.
If you want a portable, hand-held banana split then you must try these Banana Split Dessert Cups.
No-Bake Banana Split Icebox Cake Dessert Recipe
Icebox Cakes are the perfect dessert for summer celebrations, family night dessert, or large gathering! Simple to prepare the day before and easy to make with layers of graham crackers, instant vanilla pudding, fresh banana slices, and finished off with all the traditional banana split toppings like chocolate sauce, whipped cream, chopped peanuts, and maraschino cherries.
The cream mixture of vanilla pudding pairs perfectly with the buttery and slightly crunchy graham cracker layers, with layers of banana in between, and then finished off with banana split toppings on top of the cake! It’s a show-stopper dessert that looks almost too pretty to eat!
Ingredients Needed
- Instant Vanilla Pudding Mix – A large box of instant pudding mix is what this recipe calls for. Remember to use the ‘instant’ version and not the ‘cook & serve’. Using the cook n’ serve will not work at all in this dessert.
- Half and Half – The higher fat of half and half is ideal for helping the pudding layer set and thicken.
- Graham Cracker Sheets
- Medium Bananas – It’s best to use yellow bananas that have not browned or are overly ripe or softened.
- Cool Whip
- Maraschino Cherries
- Chocolate Syrup or Chocolate Sauce
- Crushed Peanuts
- Additional Whipped Cream – Homemade or from a store-bought spray can.
- Rainbow Sprinkles
How To Make a Banana Split Icebox Cake (Step-by-Step Directions & Recipe Card)
- Make The Pudding : Whisk together the instant pudding mix + half and half until it’s thicken and combined. Let it sit for 3 minutes to thicken even more.
- Assemble The Icebox Cake : Line the bottom of a 8×8 pan with graham cracker sheets, breaking them as needed, to form an even layer. Spread half the pudding mix over top. Then place a layer of sliced bananas over top the pudding layer. Add another layer of graham crackers, pudding, and then banana slices. Place one ore layer of graham crackers and then finish it off with the Cool Whip as the final layer on top.
- Fridge Time : Cover the pan with plastic wrap and let it refrigerate for at least 6 hours or overnight.
- Decorate : Top with the chocolate sauce, chopped peanuts, sprinkles, and cherries right before serving. You can also just decorate and garnish each serving rather than the entire icebox cake. If you know you will have leftovers then I suggest just garnishing each slice before serving it, that way the cake can stay stored in the fridge without the toppings being ruined.
Can I Use Instant Banana Pudding Instead of Instant Vanilla Pudding?
Yes you can! If you prefer extra banana flavor then use a box of instant banana cream pudding mix. Directions are the same as below in the recipe card, the only difference will be the flavor of instant pudding mix – vanilla or banana cream.
Using French vanilla instant pudding mix is another great substitute for the vanilla instant pudding mix.
What Are Banana Split Toppings I Can Use For This Icebox Cake?
Think of the classic banana split toppings and use those when garnishing and decorating this banana split icebox cake. To make serving really fun you could consider setting out all the toppings and letting everyone garnish and decorate their own slice of banana split icebox cake. Or decorate the entire icebox cake for a pretty presentation.
- Chocolate Sauce,Chocolate Syrup, Hot Fudge Sauce – The fun chocolate drizzle on top!
- Strawberry Sauce
- Caramel Sauce
- Pineapple Ice Cream Sundae Topping
- Chopped Fresh Strawberries
- Maraschino Cherries
- Chopped Peanuts
- Rainbow Sprinkles
- Sliced Fresh Bananas – I don’t recommend using overly ripe bananas, or very soft and brown, as that will give a weird texture to the icebox cake. It’s best to use fresh, yellow bananas that are somewhat soft but also firm. This includes any banana garnish as well as the banana layers inside the icebox cake.
- Whipped Topping (Homemade or Cool Whip)
Baking Tips For This Icebox Cake Recipe
- Easy Slicing : To stabilize the slice and ensure clean cuts, place the icebox cake in the freezer for about 20-30 minutes before icing it.
- Graham Cracker Tip : You might use more graham crackers for the second and third layers. This is because some baking dish taper down on the sides for a narrower base, which means there is more volume and space to cover the higher up you go inside the baking pan.
- Garnishes : Do not add the fun banana split garnishes and toppings until right before serving. The chocolate sauce, peanuts, and maraschino cherries do not hold up well for hours in the fridge. For the prettiest presentation, garnish the top of the icebox cake just prior to serving and cutting.
- Texture Tips : Because of the longer fridge time the graham crackers do soften while refrigerating. This is normal for an icebox cake and usually the preferred texture of the graham crackers. The longer it’s in the fridge, the softer the crackers will eventually become.
- Homemade Whipped Cream : Instead of store-bought Cool Whip you can make your own! In a mixing bowl with an electric mixer, or use the bowl of a stand mixer, beat 1.5 cup heavy whipping cream + 1/3 cup powdered sugar until stiff peaks form. This takes about 4-5 minutes. Make sure to start on low speed (to avoid splashing) and increase to high speed as it thickens.
- Best Results Tip : I recommend only using the half and half that the recipe calls for. Using anything lower in fat will result in a not as thick pudding layer that might not set as nicely and thick as the higher fat milk.
- Don’t Want Brown Bananas : Sprinkle some lemon juice (fresh or bottled) over top the banana slices inside a bowl or plate. You can also use pineapple juice as well to keep sliced bananas from turning brown.
More Banana Desserts You’ll Love
- Banana Upside Down Cake
- Easy Banana Pudding Cookies
- Nutella Banana Muffins
- Banana Pudding Parfaits
- Chessmen Cookie Banana Pudding
- Chocolate Chip Banana Bars
- No Bake Banana Cream Pie
- Buttermilk Banana Bread
- Cinnamon Banana Bread Muffins
- Amazing Banana Bread Cake w/ Cream Cheese Frosting
Banana Split Icebox Cake
Equipment
Ingredients
- 1 box (5.1 oz) vanilla instant pudding mix
- 3 cups half and half
- 15 graham cracker sheets
- 3 medium bananas sliced
- 8 oz Cool Whip thawed
Toppings/Garnish
- 9 maraschino cherries (patted dry)
- chocolate syrup or sundae sauce
- finely chopped peanuts
- whipped cream (homemade or spray can)
- rainbow sprinkles
Instructions
- Whisk together the instant pudding mix and the half and half milk in a mixing bowl, about 1-2 minutes, until it starts to thicken. Let it sit for 5 minutes so it can thicken even more.1 box (5.1 oz) vanilla instant pudding mix, 3 cups half and half
- Line the bottom of an 8×8 baking pan with graham crackers. Break them as needed to get an even layer.15 graham cracker sheets
- Spread half of the pudding over top the layer of graham crackers.
- Place a single layer of sliced banana on top of the pudding.3 medium bananas
- Add another layer of graham crackers, then the remaining pudding, and then the rest of the sliced bananas.
- Place a final layer of graham crackers on top.
- Evenly spread the Cool Whip on top.
- Cover the pan with plastic wrap or a lid and refrigerate for at least 6-8 hours, but overnight is best.
- Right before serving add the toppings and garnishes. * If you know you won't be serving it all, I suggest garnishing and decorating each slice of the icebox cake rather than decorating the entire top of the icebox cake. The toppings and garnishes don't hold up well when stored in the fridge.
Notes
Nutrition
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