Banana Split Icebox Cake Recipe
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1 cup (8 ounces) sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (8 ounces) crushed pineapple, drained
- 24 whole graham crackers
- 2 medium bananas, sliced
- Toppings: chocolate syrup, halved fresh strawberries and additional banana slices
- 1. In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer pudding mixture to bag.
- 2. On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Refrigerate, covered, overnight.
- 3. Just before serving, top with chocolate syrup, strawberries and additional banana slices. Yield: 10 servings.
1 slice: 405 calories, 15g fat (11g saturated fat), 16mg cholesterol, 372mg sodium, 60g carbohydrate (30g sugars, 2g fiber), 4g protein.
Reviews for Banana Split Icebox Cake
"Banana splits is my husbands favorite treat. My family loved this desert. I personally thought it was pretty good (4 stars), but I'm more of a cookie person and don't normally go for these types of desserts. However, my family raved and it was easy to make, so I'll be making this again. I used coconut instant pudding instead of vanilla which was tasty. I also ended up using a lot more bananas than the recipe called for. I made this in 9x9 foil disposable pan which allowed me to make 3 layers and I used a total of 5 bananas to cover all the layers and top my cake."
"Show stopping dessert at parties!"
"so good and really really easy. thank you so much"
"It is wonderful. Serve it first, because you will have finished your meal. Have you heard " Eat dessert first:Life is short. moonbeam36"
"Love this recipe anytime of year, very easy to prepare in under 30 minutes except refrigeration time. Very yummy, lots of compliments!"
"Very delicious but have to eat fast because it gets really dry fast"
"Made this for July 4th and it was a huge hit. I went a couple steps beyond. After adding the chocolate syrup, strawberries and bananas, I topped it off with whipped cream, nuts and maraschino cherries to give it that authentic look!!!!"
"I have made this twice this summer and both times got rave reviews. For ease of transporting, I made in a 9x13 pan."
"Yummy! But I made it in a 9x30 dish....next I will add a few more graham crackers and less chocolate syrup. I also added fresh blueberries for the 4th of July look!"
"This was AWESOME! I took it to a pot luck and everyone raved over it. Most thought it was difficult to put together, but it is pretty easy. I substituted plain greek yogurt for the sourcream. I also put strawberries as well as the bananas between each layer. This made it into my recipe box for sure!!"
"I made this for Fathers Day and it turned out great. Presentation was impressive. It sliced very easy after sitting in refrigerator for about 5 hours."
"Delicious dessert!! We had leftovers and it tasted even better the 2nd day! I will be making this many more times!!"
"This recipe was absolutely divine! My family LOVED it for a cool summer treat."
"This was delicious, my family and 3 year old son especially loved it. I had many ask me for the recipe! Can't wait to make it again sometime."
"I made this using fat free whipped topping, low fat sour cream and sf/ff pudding... it was soooo good! And I didn't feel too much guilt!"
"very good. I changed a couple of things. I did not use sour cream and instead I added 8oz of cream cheese(at room temp) and 1/2 cup powdered sugar. Very good!"
"This was delicious and definitely a keeper! As for the comment about cutting thru graham crackers you have to make this the day before! That way the crackers soften up creating a moist almost cakelike texture."