No-Bake Banana Split Ice Box Cake
This easy no-bake banana split icebox cake is the perfect summer party dessert. Layered with graham crackers, bananas, cherries, and chocolate drizzle, it’s a fun make-ahead treat everyone will love.
Servings 12 servings
Ingredients
- 1 box graham crackers
- 2 boxes instant vanilla pudding mix
- 4 cups cold milk
- 4 –5 bananas sliced
- 1 container whipped topping thawed
- 1 jar maraschino cherries drained
- Chocolate fudge topping for drizzling
- Graham cracker crumbs for topping
Instructions
- Make the pudding. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened. Let it sit for a few minutes to fully set.
- Start the first layer. Add a single layer of graham crackers to the bottom of a 9x13-inch baking dish, breaking crackers as needed to fit.
- Add pudding and bananas. Spread a layer of vanilla pudding over the graham crackers. Add an even layer of sliced bananas on top.
- Add whipped topping. Spread a layer of whipped topping over the bananas, covering them as evenly as possible.
- Repeat the layers. Add another layer of graham crackers, followed by more pudding, sliced bananas, and whipped topping. Continue layering until the dish is full, ending with whipped topping on top.
- Chill the cake. Cover the dish and refrigerate for at least 6 hours, or overnight. This gives the graham crackers time to soften into a cake-like texture.
- Decorate before serving. Just before serving, drizzle the top with chocolate fudge topping. Sprinkle with graham cracker crumbs and add maraschino cherries on top.
- Slice and serve. Cut into squares and serve chilled.
Notes
Use bananas that are ripe but still firm, so they hold their shape in the layers.
For the cleanest slices, chill the cake overnight and add the chocolate fudge, cherries, and graham cracker crumbs right before serving.
Store covered in the refrigerator for up to 3 days. The bananas may darken slightly over time, but the dessert will still taste delicious.
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