Indescribably smooth and delicious. This is like no other Banana Split Icebox Cake you have had before!
Banana Split Icebox Cake
I have always described this banana split icebox cake recipe is like no other because, well, it is not like any of the other recipes out there! No cool whip. Do NOT use cool whip in this recipe. This recipe uses heavy whipping cream and it makes a world of difference. The banana pudding in this recipe is simply fantastic, marvelous, to-die-for, excellent, another world delicious. Honestly? There are not enough superlatives to describe it.
This is, and always has been, the #1 dessert recipe on my blog since I posted it back in 2013. I hope you enjoy!
Tips for Making Banana Split Icebox Cake
There are a lot of comments on this recipe, so I pulled out the best tips and most frequently asked questions:
● If you want to drizzle hot fudge sauce on it, go for it.
● If you want to use walnuts instead of pecans, that is up to your taste buds.
● This is made in a 8½” x 11 pan”. If you read the comments, you will note that some people couldn’t fit everything into that size pan. I have no idea why that is. If you use a larger pan (say 13″x9″) the banana split icebox cake will be flatter. That is the only difference although people have reported that they need to make a double batch of the Graham cracker crust in order to completely cover the bottom of a 13″x9″ pan.
● Whip the heavy whipping cream until it forms stiff peaks.
● Please note that there are milk AND heavy whipping cream in this recipe.
● I tell people over and over to “beat the crud” out of this. What I mean by “beating the crud” out of it, is 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.
● Do NOT prepare the instant pudding. It is a dry ingredient.
● Some people have unable to locate instant banana pudding in their stores and substituted instant vanilla pudding instead.
● People noted that in countries without Graham crackers they have either made their own, or used vanilla wafers, pecan sandies, or shortbread cookies. There were also people that used Oreo crumbs (YUM!)
● Several people recommended chocolate pudding as a substitute to the banana pudding: For the ones that want the chocolate inside, get one box of chocolate pudding and follow directions on the recipe. Spread it on after you spread your filling, then your whipping cream. Then finish with the rest of your ingredients. This is very good.
● Strawberries instead of cherries were recommended in comments, as well as shredded coconut.
● As far as I know, you cannot freeze this cake.
● 8 Tablespoons = ½ cup of butter = 1 stick of butter in the United States.
● For my UK friends, Confectioners Sugar is called Powdered Sugar or Icing Sugar.
What is folding?
This was a question asked in comments:
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.
How to keep bananas from browning
First, let me state that I have had no problems with bananas browning in this recipe. However, these tips were left in comments:
Another little tidbit when doing bananas, 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.
You can also soak your bananas in 7-Up or orange juice to keep them from turning brown.
Banana Split Icebox Cake Recipe
Ingredients for Crust:
● 1½ cups Graham Cracker Crumbs
● ¼ cup Sugar
● 8 TBSP Unsalted Butter, melted
Ingredients for Filling:
● 3 Bananas, peeled, sliced and diced
● 3 cups Cold Heavy Whipping Cream
● ¼ cup Confectionery Sugar
● 8oz Cream Cheese
● 14 oz Sweetened Condensed Milk (1 can)
● 2 small boxes Instant Banana Pudding Mix
● 3 cups Cold Milk
● 1 tsp Banana Extract
● 20 oz Crushed Pineapple, well-drained (1 can)
● 8 oz Maraschino Cherries, well-drained (1 small jar, 8-10 ounces)
● 2 TBSP Pecans, chopped
Banana Split Icebox Cake Mise en Place:
Banana Split Icebox Cake Directions:
1. Preheat oven to 350°.
2. In a mixing bowl combine Graham cracker crumbs and ¼ cup sugar
3. Add melted butter, mix until combined.
4. Press Graham cracker mixture into the bottom of an 8½” x 11″ pan.
5. Press to flatten well.
6. Bake in preheated 350° oven for 15 minutes, until brown.
7. Cool completely on a wire rack (you can speed it along in the refrigerator).
8. Line cooled Graham cracker crust with sliced and diced bananas, set aside.
9. Beat heavy whipping cream and confectionery sugar together on high speed (you can add an extra dash of banana extract if you like) until peaks form.
10. Set aside whipped cream.
11. In a large mixing bowl, beat cream cheese until fluffy.
12. Add in sweetened condensed milk, banana pudding mixes, cold milk, and banana extract, beat until smooth.
13. 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.
14. Spread filling mixture over bananas in Graham cracker crust.
15. Top with well-drained pineapple.
16. Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.
17. Top with maraschino cherries and diced pecans.
18. Note: you can add drizzled chocolate syrup if you like.
19. Refrigerate overnight to allow to fully set.
- 1½ cups Graham Cracker Crumbs
- ¼ cup Sugar
- 8 TBSP Unsalted Butter, melted
- 3 Bananas, peeled, sliced and diced
- 3 cups Cold Heavy Whipping Cream
- ¼ cup Confectionery Sugar
- 8oz Cream Cheese
- 14 oz Sweetened Condensed Milk
- 2 small boxes Instant Banana Pudding Mix
- 3 cups Cold Milk
- 1 tsp Banana Extract
- 20 oz Crushed Pineapple, well-drained
- 8 oz Maraschino Cherries, well-drained
- 2 TBSP Pecans, chopped
- Preheat oven to 350°F.
- In a mixing bowl combine Graham cracker crumbs and ¼ cup sugar.
- Add melted butter, mix until combined.
- Press Graham cracker mixture into the bottom of an 8½" x 11" pan.
- Press to flatten well.
- Bake in preheated 350°F oven 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 the 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.
There are a lot of notes and ideas on this recipe. See blog post for details.
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Amount Per Serving: Calories: 706Total Fat: 44gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 127mgSodium: 248mgCarbohydrates: 73gFiber: 2gSugar: 58gProtein: 10g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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