Banana Split Icebox Cake Recipe

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Banana Split Icebox Cake

Indescribably smooth and delicious. This is like no other Banana Split Icebox Cake you have had before!

Prep Time: 45 minutes plus overnight for setting
Cook time: 15 minutes

Ingredients for Crust:

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
1 stick Unsalted Butter, melted

Ingredients for Filling:

1 (8oz) package Cream Cheese
1 (14oz) can Sweetened Condensed Milk
2 small boxes instant Banana Pudding Mix
3 cups cold Milk
1 tsp Banana Extract
3 cups cold Heavy Whipping Cream
1/4 cup Confectionery Sugar
1 (20oz) can Crushed Pineapple, well drained
2- 3 Bananas, peeled, sliced and diced
1 small jar Maraschino Cherries, well drained
2 TBSP Pecans, chopped


• Preheat oven to 350°.
• In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar
• Add melted butter, mix until combined.
• Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan.
• Press to flatten well.
• Bake at 350° for 15 minutes, until brown.
• Cool completely on a wire rack (you can speed it along in the refrigerator).
• Line cooled Graham cracker crust with sliced and diced bananas, set aside.
• Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form.
• Set aside whipped cream.
• In a large mixing bowl, beat cream cheese until fluffy.
• Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.
• Fold in by hand 1 cup of the prepared whipped cream to the banana pudding mixture, reserving the rest of the whipped cream for the top layer.
• Spread filling mixture over bananas in Graham cracker crust.
• Top with well drained pineapple.
• Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.
• Top with maraschino cherries and diced pecans.
• Note: you can add drizzled chocolate syrup if you like.
• Refrigerate overnight to allow to fully set.

Makes 1 Banana Split Ice Box Cake, servings for 12

Banana Split Icebox Cake Recipe: Indescribably smooth and delicious. This is like no other Banana Split Icebox Cake you have had before!

• To print the Banana Split Icebox Cake Recipe, click here.

Banana Split Icebox Cake Recipe: Indescribably smooth and delicious. This is like no other Banana Split Icebox Cake you have had before!

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  1. Wow.. looks & sounds awesome!

    • Try it, you’ll like it!


      • Louise Evans says

        What is heavy whipping cream what do you do

        • Its in the dairy section in a milk carton. Put it in a chilled bowl &mix on med then high speed. Do not over whip as it will turn to butter.

        • Mike Danielsen says

          I know it must have been written a million times but what is Heavy whipping cream as opposed to the whipping cream carton you buy and then mix with a mix master or beater?

          • Mike, that IS heavy whipping cream. See photos here.


            • paula mcdonadl says

              I just made my whipped cream for my cake I think I might of over whipped it will it affect the way it taste?

              • No Paula, I beat the crud out of mine too.


                • I know this is called for a 8 1/2 x 11 pan but can you make it in a 13×9 glass dish instead and if so will the ingredients still be there same or will I have to adjust things a bit.. Plz help I really want to make this for Xmas.. Thank you

                  • Angie, I have never made it in that large a pan. My guess (just a guess) is it will not be as high, although if you don’t beat the crud out of the whipped cream, there may be enough to fill the pan and cover the filling.


                  • Hi angie I made this in a 9 by 13 dish . It turned out fine . Full up to the top. Just make a double batch of the graham cracker crust to cover the bottom.

                  • Carolyn Lanier says

                    Yes you can use the glass pan, as long as its oven proof, I always use my 9×13 glass pan and it works fine.

                  • You definitely need. 9 x 13 pan!

                  • Constance Laughlin says

                    Yes, the dish they say is way too small. The whipped cream goes way over the top and you still will have some left over. Use a 9 x 13 dish and maybe do half more of the graham cracker crust but use same ingred. for the rest of the recipe. This is really a nice dessert and not too sweet. I only used 1 banana not to overpower it but if you like more, do more!

                • Maxine Shipps says

                  If you whip cream toooo much I think it will turn to butter.

              • Hey,
                I just made it without realizing that there was an error or confusion btween the 3 cups cold milk and 3 cups heavy cream.
                I ended up adding regular milk to the cream cheese and then added the whipped heavy cream.i winder if that will turn out ok

        • Tiffani Karsch says

          It like half an half same dept but its called heavy whipping crean

        • Heavy cream is cream with the cow still in it. No that’s not right. It is the full amount of cream skimmed off the milk with nothing removed but the milk. CHILL it and BEAT IT
          with a mixer. add sugar and vanilla. stop when it gets thick. If you keep beating it will be too thick to taste good. before you know it you will have butter. really BUTTER!

      • Danielle says

        Ann, I just made this and not sure I did it right… the only thing I can think of that I did wrong was use 3 oz. packets of pudding.. is that what you meant by “small” packets? My pudding mixture was somewhat fluffy, but I had a little bit left over. If I would’ve used it all, the mixture would’ve overflowed the pan.

        • Danielle, that is the correct size. I beat the crud out of mine so it fits. The most important part is that the pudding sets.

          Higher up in the comments, it was written that people used a 13×9 pan, and doubled the crust recipe, and did not beat the pudding or whipping cream as much.


          • thanks! I did everything right then, its been in the fridge for about 3 hours, but the pudding is still a little runny… I’m hoping by morning it sets 🙂

            • I have made this a few times and it is absolutely DELICIOUS!!!!! I’m making it again this is ALWAYS a hit at the holidays and during the year 😁 don’t worry it’s always best the next day…i always make mine the night before

  2. Rhonda Albom says

    Yummy! This sounds so good. Too bad there are no graham crackers here in New Zealand. I do miss them.

    • Betty Mcginn says

      Why don’t you try using vanilla wafers or something similar….. do it all the time….would love to see your country……..hope you can make the dessert……

      • Elvira Perez says

        Dont have oven is it necessary to bake?

        • Elvira, you could purchase a premade pie crust (probably two, or half the recipe to fill the pie)


        • Elvira,

          I have just mixed melted butter, sugar, and crushed graham crackers and tightly packed into the bottom of my pan. There is nothing that says you have to bake it; you just want to make sure it is tightly packed so the crust don’t crumble upon cutting.

          Also a thought, I think I will used chocolate graham cracker crust or maybe a layer of hot fudge on top of the crust for the chocolate factor. Hmmmm, thanx for sharing this great recipe.

          • FYI ….In the instructions it says to bake the graham cracker crust you made and let it cool completely before the next steps.

          • I’m going to try it again without baking the crust. I made it last week & the crust stuck to the glass 9×13 dish. Would NOT come out of dish. I had to soak the dish in hot soapy water after the cake was finished. Other than that it was delish!

        • No baking this.. Very easy and delicious..make it very often! 🙂

    • Try using shortbread cookies instead if the vanilla wafers. So much better

    • Maggie Biddenstadt says

      Try any cookie crumbs you like. I’d go for Oreo cookies. Any cookie crumb recipe you have should work.

    • Heidi McGrogan says

      I use Butternut Snaps. Beautiful crunchy crust

    • use a pie crust instead. sorry no grams.

      • I always use graham cracker crusts when making any pudding pies. It tastes much better than a regular pie crust! No comparison!

    • I like using the pecan sandies cookies for the crust. they are awesome

    • HOMEMADE GRAHAM CRACKERS PRINTThis dough is hard to mess up, you can reroll the scraps as many times as you please without any ill effects.Makes: 16 large crackers (but the number will depend on the size you make them)INGREDIENTS1 cup whole wheat flour1.5 cups all-purpose flour½ cup brown sugar, packed½ teaspoon salt1 teaspoon ground cinnamon1 teaspoon baking soda½ cup cold unsalted butter, cubed¼ cup honey¼ cup waterINSTRUCTIONSIn the bowl of a stand mixer add flours, sugar, salt, cinnamon and baking soda. Stir to combine. Add butter and mix until the mixture has turned to coarse crumbs. Add honey and water. Mix until incorporated and the dough is easily gathered into a ball.Shape dough into a flat disk. Roll between two large pieces of parchment until ¼ inch thick. Cut into desired shapes and sizes. Place crackers on a parchment lined baking sheet. Re-roll remaining dough until all of dough is used up.Bake at 350ºF for 15 minutes, until slightly darkened around edges, they should be set but still slightly soft (they will harden as they cool). Remove crackers to a wire wrack to cool. Store in an airtight container for 1 week, or freeze for longer storage.

    • You can also used crushed oreo cookies, remove the filling first.

    • Use R eese’s crackers for the crust , crush the crackers, thn add the sugar & butter then chill in refridge. I hve used this DELICIOUS crust MANY times and friends CANNOT describe the ingredients? Lol jst our “little secret”? ‘)

      • Put the reeses’ s cracker crust in a buttered long cake pan, patting it down, cool it in fridge ( making it solid). Then put the rest of the ingredients, on top of the crust & put back n fridge

    • Teresa McMahon says

      I would be more than happy to send you graham crackers from USA. Email your address. We could share recipes.

    • Brian Taylor says

      No Graham Crackers in New Zealand? The terrorists are everywhere and have sunk so low as to target desserts and snack foods, that’s a darn shame! I’m sure they haven’t gotten to Amazon dot com yet. I have an aunt and uncle that live in a remote area, yet are able to get stuff they like that”s not carried by the local general store through Amazon (wine, candy, cake mix, etc). Most ship worldwide through Amazon, so I don’t think you would have any problems getting some graham crackers. Good luck and don’t let the terrorists win!

  3. stevebethere says

    Oh my that looks absolutely delicious 🙂

    Have a bananatastic week 😉

  4. I have never heard of this cake but I live Banana Splits so it is a winner! Thanks for linking up! x

  5. Jay @craftyspices says

    Sounds very yummy… Thanks for sharing and the inspiration.

    We invite you to come check out our Wordless Wednesday and we would love for you to share/linkup

  6. These look and sound delicious, now I am totally craving a piece of this!!

  7. Karren Haller says

    I love banana cream pie and this looks delicious.
    Thanks for linking this week

  8. Betsy Young says

    This recipe looks great; however, while the directions indicate to “Beat heavy whipping cream …” when there is no whipping cream or heavy cream listed in the Ingredients for Filling. Please let us know what amount to use to whip as I just put my crust in the oven! I’d thought there was a misprint with the cold milk, but you used that as well, so it’s the heavy cream that missing. Help! Thanks.

  9. Having just made and eaten the first serving of this dessert, I can vouch for it being just as delicious as it looks! The pudding is my favorite part as its flavor is not like any you’d expect. Next time I’ll be more careful about beating that heavy cream till the air is sufficiently out. I’ll try 7 or 8 minutes on medium speed. I was rushing it and had more of that layer than I needed. Believe me, it was yummy and will impress your guests. Sort of wish I’d waited till Thanksgiving to make this so I could share it with everyone. Thanks for sharing this with us, Ann!

  10. Tamona Valentine says

    Ann I am going to make this sucker! That looks so delicious and anytime I have an excuse to use banana ANYTHING is a good excuse to have.

  11. Betsy Young says

    Be prepared to develop a craving for this dessert not long after you’ve eaten the whole thing! I keep wishing it was in my fridge. Thanksgiving is all set, but as soon as everyone is gone, you can be sure I’ll be back making this again!

  12. Hello, I was wondering if I could substitute the pan for another type of pan?

    • Lin if you don’t beat the heck out of the pudding or whipped cream, and let it remain fluffier, you could try a 13×9 pan. The cake would not be as high, and the texture would be slightly different, but there shouldn’t be a taste difference. But, I haven’t done it, so I can’t say for certain.


  13. Jessica Beal Harlow says

    This came out great for me! My kiddos LOVED it. I’d like to share my version of your banana split masterpiece on my blog with a link back to you if that’s okay? Just let me know? Thank you!

  14. Jacqueline says

    I would like to try this. How much is 1 stick of butter? Our store carries 2 different sizes.

  15. Do the bananas turn brown if made a head of time? Should I soak them in lemon juice before adding to dessert? Thanks

  16. There are also no bananas listed in the ingredients. About how many?

    • Hi Angie,

      They are listed right after the pineapple and before the maraschino cherries:

      • 2- 3 Bananas, peeled, sliced and diced

      easy to miss!


  17. Looks great. Can’t wait too make it for thanksgiving as well. Thanks for sharing Ann


    • I am sure you could drizzle some chocolate on top, Audra. I honestly don’t find it necessary, but taking a recipe and making it your own is what good bakers do! I say go for it.


  19. I have made this so many times years ago but now I’m a diabetic (not due to this dessert mind u). I was wondering what to use now to substitute all the sugar n less fat so I can make this dessert again…..I sure have missed making n eating this dessert….please any help or suggestions would be great, thank you 🙂

    • I doubt it is possible, Susan. There are bananas and pineapple, sugar, confectioner’s sugar and sweetened condensed milk. How in the world could you do a substitute for all those?


      • I can have the fruit and use splenda for the sugar but the rest ill just have to use the original stuff. Guess it will have to be a free day then lol or take extra insulin afterwards…..thank you anyways 🙂

        • Joan Huntsinger says

          Replace crackers with almond meal instead. Then replace ALL sugars with either Splenda OR Truvia (baking stevia), they can be put in blender for the confectioners sugar. Use diet pudding. I’ve read that condensed milk could be made from powdered milk, so just make it thick and sweeten. I know they make diet chocolate shell, but just use melted butter and or coconut oil and coco powder and then sweeten. Do they make diet cherries? Yes the fruit still has carbs :p(, but this hopefully should make it OK. No more than 10 carbs an hour, right? had someone tell me that the other day. Good luck Susan!

    • Jell-o makes sugar free pudding mixes and instead of using the heavy whipping cream and confectioner sugar, try using sugar free Cool Whip (two 8 oz tubs should be enough for this size cake). I even saw a box of sugar free Dream Whip. I didn’t know they even still made that stuff.

      • Yeah that is the crummy recipe that doesn’t taste anywhere near as good as mine, Joy. 😉


      • There is a low fat version tha I use. A small piece is satisfying to me but if you can’t eat in moderation don’t try it. I too am diabetic I just cut out the potatoes gravy and bread and eat a small piece. A nice walk after dinner helps the blood sugar too. Enjoy mine disappear so quickly I don’t have a chance for a second piece. I also make it with sugar free pudding low fat condenced milk and dream whip use pineapple packed in juice and a little less sugar in crust. It taste just as good to me with these ingredients.

  20. How much do you think it would cost to make this dish. It looks good but expensive.

  21. Hi! Just wondering if you can use vanilla pudding for this as I cant get a hold of any banana pudding 🙁 it probably wont taste as good but better to have it that way than not to have it at all lol!!!

    • I think it won’t taste as banana-y, Candis, but why not? Pudding is pudding.


    • Just make homemade Banana pudding. That’s what I will be using. I don’t do box pudding.

    • There is a low fat version tha I use. A small piece is satisfying to me but if you can’t eat in moderation don’t try it. I too am diabetic I just cut out the potatoes gravy and bread and eat a small piece. A nice walk after dinner helps the blood sugar too. Enjoy mine disappear so quickly I don’t have a chance for a second piece.

  22. sounds so good i love banana pudding,heck i love anything with bananas so i’m sure i will love this

  23. Jeanette Wagner says

    Do you have to use the pineapples? No one in my family likes pineapples

    • Well, the crushed pineapple definitely adds to the taste, Jeanette. It also helps with consistency. I am trying to think of another sweet crushed fruit that does well with bananas, and I am drawing a blank.


  24. Angela byard says

    I’m allergic to pineapple. I so want to make this cake. Can I substitute strawberries or oranges in place of the pineapple? Has anyone tried this with other fruit than pineapple?

    • Well, the crushed pineapple definitely adds to the taste, Angela. It also helps with consistency. I am trying to think of another sweet crushed fruit that does well with bananas, and I am drawing a blank.


  25. QUESTION: NEW TO COOKING AND MAKING RECIPES: What is meant by “fold in by hand 1 cup of the prepared whipped cream?”

    • Christina:

      Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form.

      That is your prepared whipped cream. It will make more than 1 cup. You want to measure out 1 cup of that prepared whipped cream, and then get out a plastic spatula and just turn it into the banana pudding mixture. Don’t mix it, don’t stir it, one thing is lighter than the other. You fold to not add air. Flip it over like you are folding a sheet or a towel. You are gentle with it, folding over and over until combined and eventually gets mixed together.


  26. Margaret Doermann says

    Tried to have this for dessert for banquet/prom one year and had a mother stomp into my class room and tell me it couldn’t be made fit to eat—–ODD—I and several of my friends had fed it to our kids for several years

  27. Tina Maxwell says

    This looks so yummy! I am going to make it on Thanksgiving. Its going to be hard to wait til then to eat a piece. I’m sure its going to taste as good as it looks! Thanks for sharing Ann 🙂

  28. Betty D. Kerr says

    Going to try this on Monday for a dessert will update ya’ll.

  29. For the ones that want the chocolate inside, get one box of chocolate pudding an follow directions on box. Spread it on after you spread your filling, then your whipping cream. Then finish with the rest of your ingredients. This is very good.

  30. Brenda Rodriguez says

    oh my god it’s like a bananas split without the ice cream. have to say my family loved it! one thing I did was used ripe bananas and smash them and spread them onto the graham cracker crust. New favorite potluck bring along dessert

  31. Brian Reynolds says

    I maid your banana split dessert, let me tell you i was highly impressed. One of the best things i have ever put in my mouth. My family wont let me come over now with out it.

  32. Does anyone know the total carbs in on cup of this? Or how I could find out.

  33. For a Christmas Pot Luck, garnish with strawberries & small thin slices of Kiwi fruit.

  34. Lori a. Phillips says

    Another little tidbit when doing banans , to keep them from turning brown cut them into a gallon size zip lock and sprinkle lemon juice on them and shake to coat it 🙂

  35. Carla Kerr-Gaakeer says

    Looks jammy, but how many grams is 1 stick butter?

  36. I don’t like cheese. What can be used in place of the cream cheese and evaporated milk?

  37. Rj Reynolds says

    I had this over the weekend… and I will highly recommend it to everyone on here. It just melts in your mouth.

  38. Hola si no tengo extracto de platano puedo usar un platano o que ago?? Y que es confiteria?? Porfavor…

    • Guadalupe asked: Hello if I don’t have banana extract can use a banana or that ago? And confectionery? Please…

      I don’t know what you could use in place of confectioners sugar (also called powdered sugar and icing sugar), but you could substitute vanilla extract for the banana extract without giving up too much banana flavor, Guadalupe.

      And running that through a Spanish translator…

      No sé lo que necesitas en lugar de azúcar en polvo (también llamado azúcar en polvo y azúcar glas), pero se podría sustituir de extracto de vainilla para el extracto de plátano sin renunciar a demasiado sabor a banana, Guadalupe.


  39. Nikki Sherman says

    Can this recipe be made sugar free for diabetics ?

    • I can’t see how, Nikki. The sweetened condensed milk, confectionery sugar and fruits really don’t have sugar free substitutes.


  40. can you use cool whip instead of whipping cream

  41. My mother in law makes this cake. It is unbelievably good!!

  42. OMG!! This is perfect you’re gonna make my baby boy so happy on his 9th birthday the 30th. He loves banana ANYTHING lol and I’m surprising him with this ooohh can’t wait to see his face!! I’ll sure be posting pics! 🙂 Now if I can just find one as perfect for our tiny one who’ll be 2 the 7th of Dec! 🙂 Any idea please let me know.. Hugs from a very happy mommy 🙂

  43. I like the idea of drizzling chocolate over the top. My grandsons cant eat nuts. I am always looking for nut substitutes. I cant wait to try this. 🙂

  44. Can you use cool whip? Not sure what heavy whipping cream is.

  45. This cake looks so yummy and I want to make it for tonight’s dessert – does it have to sit overnight in the fridge? Will 5 or 6 hours in the fridge be okay?

  46. Can we freeze this cake?

  47. This looks amazing. I think I will be making this for a Christmas potluck. Will let you know how it goes!

  48. Susan Frausto says

    I just made this and am only concerned with if the whipped cream was thick enough. Does it thicken more in the refrigerator?

    • Susan, I don’t know how much you beat your whipped cream. I beat the crud out of mine. If everything fit in the dish, it will set-up overnight. Don’t try and serve it early if you are not sure of the thickness of your pudding mixture or whipped cream.


  49. i think I’d like a sprinkling o chopped strawberries before the chopped banana layer.

  50. Banana Split Icebox Cake…SOOOOO Many Great ideas reading through ALL of the comments!! I would like to try the Vanilla Wafers or Shortbread cookies for crust. (I kind of thought about Ladyfingers also, but am afraid they would end up getting soggy) But I personally would like to mix shredded coconut into half of the filling and sprinkle of that half of the cake, or totally end up making 2 smaller cakes out of it. Seems the females in my family all love coconut but the boys don’t. (I LOVE an Old Fashioned Coconut Custard Pie!! with REAL Custard. I bought what the baker SAID was a Coconut Custard Pie from the bakery, but didn’t see what they boxed up. When I got home it was an instant pudding w/coconut and “Cool Whip” on the top for the pie. We were quite disappointed, looking forward to REAL Homemade Custard… but their pie was OK, but for that price it should have been the REAL one. Needless to say, that bakery barely lasted 6 months in our town. They just don’t have bakeries like they used to.

  51. Angela Molden says

    what’s the difference between heavy whipping cream and cool whip whipped topping?? I’m making this now and I bought cool whipped topping will that work instead of the heavy whipping cream

  52. i must of done something wrong with the whipping cream. It was runny like water and wouldn’t thickin up, so I stuck it in refrigerator over night thinking it would set up and still liquid on top. Now I have to figure something out, Lol

  53. For people trying to substitute the pineapple,why not try mandarin oranges ? Not a typical banana split flavor but it’s a substitute. Also, for people wanting chocolate,why not drizzle in between layers ? That’s what I will do. Ty for this recipe

  54. Marie@The Interior Frugalista says

    Oh my this sounds delicious! It’s going to be the dessert on our Christmas Dinner table this year. Thanks!

  55. Since it is a banana split dessert I would think you should try to get all the flavors into it. Perhaps sliced bananas on top of the crust. Then a layer of vanilla pudding, then chocolate syrup on top of that. Then Chocolate pudding with pineapple on top of that and then strawberry pudding with strawberries on top of that. Then cover with the whipped cream and toasted nuts. Don’t know if this would work but it is more like a real banana split.

  56. I am planning on making this ASAP! One question though- i could only find banana pudding mix that you have to cook! Should i be cooking the pudding or just following the recipe still as noted? Thanks!!!

    • Taylor do NOT cook the pudding.

      And I wouldn’t use the cook and serve powder in this recipe either. If you couldn’t find instant Banana Pudding Mix, use instant Vanilla Pudding Mix instead. The result will not taste as banana-y, but the cake will come out. I’m afraid it will be a disaster for you if you use the cook and serve powder.


  57. Can you make this a day ahead of time? Does it still hold? It looks amazing!

    • Christina, you must make it at least 12 hours ahead of time to allow it to set up. If you were to make it tomorrow morning for Christmas, that would be perfect timing. If you want it for Christmas Eve dinner, make it now.


      • Thank you..I am making it for Christmas. Tomorrow it is! I have been wanting to make “the other” banana split cake, but can’t bring myself to use cool whip. Merry Christmas!!

  58. Hey Ann!
    I’m so excited to try this! I’ve had a banana split cake this past summer and I fell in love!
    So, I made a banana split recipe but it wasn’t quite like I remembered how it was. So I’m hoping this is the one! 🙂

    • Unless it was this recipe, this is going to be quite different than what you had, Christina. The other ecipes are all cool whip based, and this one is whipping cream with the BEST banana pudding you have ever eaten (seriously, I want to eat the pudding by itself it is that good!).

      I hope you enjoy!


      • Yes Ann! This is what I was looking for. This is way better than the cool-whipped based recipe. Everyone loved it! Thank you so much!

  59. Would anyone know how to convert this recipe to coconut creme instead of banana. I don’t like banana’s..
    Thank you

    • I have the most AMAZING coconut leche pancake recipe. Its also known as “Better than sex cake” lol It is to DIE for and so-so good. Always asked to make it at get togethers ans very very easy.

      1 package Coconut Cake Mix I am nit sure who makes it. Or just regular white cake mix
      3 eggs (or as called for by your cake mix)
      1 1/4 cups water (or as called for by your cake mix)
      1/3 cup oil (or as called for by your cake mix)
      1 (14 ounce) can condensed milk
      1 cup cream of coconut (found by the mixed drinks sections).
      1 (8 ounce) container Cool Whip, thawed
      1 cup flaked coconut
      1/2-3/4 cup chopped pecans

      ~Mix white or coconut cake mix per directions of package and bake in a 9″ x 13″ pan according to directions.
      ~When done, punch holes all over cake with handle of a wooden spoon.
      ~Pour condensed milk and coconut cream over cake while still warm after blending the two together with the wooden spoon
      ~Allow to cool down then spread with Cool Whip topping.(I always add a small handful of coconut flakes to the cool whip and gently stir it together before topping the cake) evenly over the top of the cake. You can use real whipping cream too if you prefer. There really is no set amount of how much you want to top it with.
      Sprinkle with coconut and pecans. (I prefer roasting the flakes in the oven light brown before sprinkling them on top with the pecans.

      Ready to serve.

      You can add pineapple chunks in cake mix too if you like pineapple. just drop a few pieces into the pan before putting in the oven.

      ENJOY! It is good…..

      Refrigerate uneaten portion.

  60. I made this exactly as the recipe said and there was no way it even begin to all fit in that size pan. I ended up making a whole new crust to fit a 9×13 pan and it filled it to the top.

  61. Dont really like pineapples…I can just bananas in it too right? Probably won’t get an answer in time since the post is older and I am making it right now. I will just try it.It looks so so good. I dont think I can wait till overnight lol. But will let it set several hours.
    Thanks for sharing!

    • Susi no one has ever really found a great substitute to the pineapple. You’d need a crushed tropical fruit that pairs well with the bananas, and I am truly stumped. If you come up with something, please report back! If you read through all the comments, you are not the first to want to make a pineapple substitution.


      • Hi Ann,
        I didn’t bother. I just went ahead and used pineapples. Used a bigger glass dish and doubled the crust recipe so it would fill out the bottom completely. It turned out beautifully. It is nice and high. Cant wait to splurge tomorrow! Thank you for your quick response earlier.


  62. I’d love to try and make this but I’m concerned about the diabetes in my family and friends. Is there anyway you can give me the serving sizes, carbohydrates and surgery per serving info so I can inform anyone wanting to try it, then maybe try peaking it to lower those numbers. Please email me with the info if your able. Thank you.

  63. I just got done making this and can’t wait to try it tomorrow! I’m only sad I won’t get to try it before serving it (made it for a potluck at work), but I’m hoping for the best. My grocery store was all out of whipping cream so I used Cool Whip instead, I hope it doesn’t make a big difference in the taste, seeing as how this has gotten amazing reviews. Thanks for sharing!

  64. I forgot to ask in my last post.. after mixing the pudding, milk, etc, is it still supposed to be a liquid consistency? I assumed it should be, since it’s supposed to set overnight, but was having a hard time spreading the whipped cream on top. I followed the instructions (only used Cool Whip instead of the homemade cream), but after reading some of the comments in sounds like the pudding mixture is supposed to be more of a pudding texture before you pour it in. Thanks in advance!

    • No, not liquidy at all, Carmen. It should be a thick pudding (and it will be the BEST banana pudding you have ever tasted!) I think your liquid issue may have to do with the cool whip, although I am not sure. That is a totally different recipe than this one (there IS a banana split cake made with cool whip, I have never made it though).


      • Oh no. 🙁 I just checked on it this morning and it’s still a complete liquid. I’m so disappointed! I should have just gone to another store to buy the whipping cream.

  65. Ann:

    I just tried this Banana Split Icebox cake. It never hardened. In the recipe, it states to mix the banana pudding mixes, cold milk, etc. It doesn’t say you have to prepare the pudding mix according to box directions??? This would mean 4 cups of milk with the pudding mixes on top of the 3 cups of milk you mentioned in the ingredients. That would be too much liquid! It would even be worse!
    Please help since the flavor is very delicious and I want to prepare it again. How will it harden??? I prepared it and put it in the refrigerator since 5:00 p.m. yesterday. It is noon today and it is still not hard. 🙁

    Thank you for your recipes!!!

    Suzie G.

    • Suzie you do NOT prepare the banana pudding.

      If it didn’t set, all I can think of is it may not have been beaten enough. I beat the crud out of my pudding. It definitely should have been set by now (did you cut it and it mushed? Or did it just not get “hard”?)


      • It never got hard Anne. 🙁

        I follow the directions as they were written. The only thing I could think of was that I had to prepare the pydding mix before adding to the rest of the mixture. 🙁

        What do you mean by “I beat the crud out of my pudding?”

        Thanks for such a prompt reply!!

        • My guess (just a guess) is that preparing the pudding instead of just adding the dry packet is what did you in, Suzie. What I mean by “beating the crud” out of it, is I I beat the ingredients until more than combined. I want it to stiffen up a bit in the bowl so it will not be loose (and it will fit) in the pan.


    • tonya cassano says

      i made it and i only used the 3 cups of milk it turned out perfect

  66. ????????????????????????????????????????? says

    It was so tastey, I just tried it.Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!

  67. I made this a few weeks ago, and it was amazing! Thank you so much for this recipe.

  68. AnnMarie says

    Wow, wow and wow! Trying this this summer!

  69. This looks yummy !!!! Just like summer in a bowl. Thanks for sharing.

  70. Ann, Thank you for sharing your recipe with us at Brag About It! I can tell my all the commments that this is a big hit and it is one I’d love to try! Pinning!

  71. Elaine says

    This looks so good! Love it! I would love if you stopped by My place and shared your stuff on My 2 Favorite Things on Thursday – Link Party!!

    Have a great Weekend!!

  72. So much good stuff inside- yum!

  73. This sounds delicious!! Can’t wait to try it.

  74. Joy @ Yesterfood says

    Hi, Ann! This will be one of my features at Treasure Box Tuesday tonight! LOVE IT! By the way, you are ALSO featured as our Most Viewed, lol! Thank you for linking up with us! 🙂

  75. This looks so yummy! Perfect for summer!

  76. Patricia Anderson says

    Where do you purchase banana flavoring ?

  77. Julie smith says

    It’s better if you use tub cool whip

  78. wow, never heard of anything like thus before, thank you for this recipe!

  79. I made this and its soooooo yummy!!! I didn’t bake the crust and I used vanilla pudding instead of banana. I also put in vanilla extract instead of banana because I don’t think I’ll ever use banana extract again..
    My husband hates most fruit (I know..) and he actually liked this. Couldn’t wait overnight to let it set. We ate it within a few hours and it was great. Probably would be even better tomorrow. Perfect summer dessert.

  80. I made 2. Still runny! Been setting in the fridge for for 18hrs. I FOLLOWED THE RECIPE. I did use 2% milk. I drained the pineapples. Not perfectly. But I did drain them. Why still runny???

  81. I made this dessert and it is delicious. The only problem is that it’s too much for me and my husband. Can this be frozen? I was going to try but I thought that maybe I would get a quick response before possibly ruining this wonderful cake. Thank you for sharing.

  82. I like a layer of sliced strawberries in what’s a banna spilt with out them but like your way too yummy

  83. I have every ize pan except that one.. is it hard to find??

  84. Hi Ann,
    How do you think it would be if I were to use honey instead of sugar? Thanks, Eric.

  85. Eric I think it would be a problem to use honey from a consistency standpoint.


  86. Patti if you use a larger pan, don’t beat the pudding so much… leave it fluffier to fill your pan. You may have to increase the crust too to cover a larger pan.


  87. Renita Robison says

    I made this last night and I don’t know what I did wrong but it wouldn’t set. It’s delicious though!! I followed the recipe to the letter read and re-read. Any ideas??

  88. Renita, pudding does not set if it is old (or sometimes with a cow milk substitute like almond milk or not given enough time to set up). If you still have the boxes, check the date. They could still be old from the store even if you purchased them yesterday. If the boxes are in-date, you didn’t make a milk substitution, and you allowed it time overnight to set up, I honestly do not know why it didn’t set if you.



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