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Banana Split Ice Cream Cake

 Banana Split Ice Cream Cake
Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. —Gladys M. Abee, McKee, Kentucky
12 ServingsPrep: 30 min. + freezing


  • 12 ice cream sugar cones, finely crushed
  • 1/2 cup finely chopped walnuts
  • 6 tablespoons butter, melted
  • CAKE:
  • 1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
  • 2 medium ripe bananas, mashed
  • 1 teaspoon banana extract, optional
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1 cup chopped walnuts
  • 1 cup strawberry ice cream topping
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a small bowl, combine the crushed cones, walnuts and butter; press
  • onto the bottom of a greased 9-in. springform pan.
  • In another small bowl, combine 3 cups yogurt, bananas and extract if
  • desired. Spread over crust. In a small bowl, combine fudge topping
  • and walnuts; spread over yogurt. Cover and freeze for 2 hours or
  • until firm.
  • Top with remaining yogurt; spread with strawberry topping. Cover and
  • freeze for 8 hours or overnight until firm. Garnish with whipped
  • topping. Yield: 12 servings.

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Banana Split Ice Cream Cake (continued)

Nutritional Facts: 1 slice equals 619 calories, 26 g fat (11 g saturated fat), 33 mg cholesterol, 184 mg sodium, 86 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.