If you’re looking for no-bake desserts this summer, give this banana split icebox cake a try. Icebox cakes are extremely easy to make and no oven is required.
Fresh strawberries and bananas make this dessert a refreshing treat on hot days. If you’re planning BBQ parties, pool days, or any summer celebrations, add this recipe to your list. Since you make it the day before, it saves you some stress the day of your event.
No-Bake Banana Split Cake
The first time I had an icebox cake it was love at first bite. Clearly, I’m obsessed with layered desserts and I’m a sucker for anything with whipped cream and pudding.
My first attempt at this éclair cake looks like a hot mess, but it’s still irresistibly delicious. I realize now how easy it is to use that concept and combine all kinds of ingredients for fun flavor combos. It’s yet another dessert that’s pretty difficult to mess up, which makes it a winner around here! Even more bonus points for leaving the oven off on hot days.
Strawberry Banana Icebox Cake Ingredients
Here’s what you need to make this recipe. The measurements are in the recipe card below.
- Graham crackers
- Instant vanilla pudding mix
- Sour cream
- Whipped topping
- Fresh bananas
- Fresh strawberries
How to make a banana icebox cake
Take a dollop of the thawed whipped topping and place it into a small piping bag fitted with a 1M tip.
Cover and refrigerate to use the next day.
Mix together the pudding mix, sour cream, and remaining whipped topping.
Place the mixture into a piping bag. You might need two bags.
Use a knife to spread a thin amount of the filling onto the bottom of four whole graham crackers.
Arrange four graham crackers into a rectangle or a square shape on a serving platter. Place them frosted side down, so they stick to the plate.
Pipe the filling onto the graham crackers.
Top with thinly sliced strawberries and bananas.
Repeat these layers five more times, ending with filling but not fruit.
Cover and refrigerate overnight.
The next day, uncover and pipe the remaining whipped topping onto the cake in small areas in the corners.
Top with sliced strawberries and bananas and serve immediately.
Banana Icebox Cake Notes and FAQ
How to make shorter slices.
You can use a 9×13 pan instead of a plate if you’d like to make the cake longer for shorter slices. Layer the same way to make 2-3 layers instead of 5. You can also squish these layers down a bit more, or break them into two slices.
Does icebox cake go in the freezer?
No, icebox cakes go in the refrigerator despite their name. The name was created in the 1930s when people called a refrigerator an “icebox.”
Additional topping ideas.
Feel free to top with chocolate sauce, nuts, or anything else you would normally like on a banana split. Have fun with it and get creative!
- 1 box, 14.4 oz, graham crackers
- 1 small box, 3.4 oz, instant vanilla pudding
- 1 cup sour cream
- 1 large tub, 16 oz, whipped topping, thawed
- 4 fresh bananas
- 1 quart fresh strawberries, washed
- Remove one dollop of whipped topping and place into a small piping bag fitted with a 1M tip. Cover and refrigerate.
- Mix together pudding, sour cream, and remaining whipped topping. Place into a piping bag. You may need to put the mixture into two bags.
- Use a knife to spread a thin amount of filling onto the bottom of a whole graham cracker.
- Place 4 graham crackers into a rectangle or square shape onto a serving platter, gently press the "frosted side" down onto the plate so it sticks. Pipe filling onto the graham crackers.
- Top with thin sliced strawberries and bananas. Repeat this five more times, ending with filling but not fruit.
- Cover and refrigerate overnight.
- The next day, uncover and pipe remaining whipped topping onto the cake in small areas. Top with sliced strawberries and bananas and serve immediately.
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Amount Per Serving: Calories: 442Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 221mgCarbohydrates: 62gFiber: 4gSugar: 32gProtein: 5g
Nutrition facts are an estimate only.
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