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Banana Split Ice Cream Sandwich Cake

Banana Split ice cream sandwich cake is a no-bake icebox dessert with layered ice cream sandwiches, sliced bananas, and ruby-red strawberry sauce. Freeze it until firm, then slice clean bars topped with whipped cream, chopped peanuts, glossy chocolate, and maraschino cherries.
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Prep Time 20 minutes
freeze 4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ice cream sandwich cake base
  • 16 ice cream sandwiches Use store-bought rectangle sandwiches for easy layering.
  • 3 ripe bananas Slice fresh; toss lightly with a few drops of lemon if your bananas brown fast.
  • 2 cup whipped topping Thawed if packaged frozen.
  • 1 cup chocolate sauce Warm slightly if it’s too thick to drizzle.
  • 0.5 cup strawberry sauce Use a ruby-red strawberry sauce for the classic look.
  • 0.5 cup chopped peanuts For crunch; lightly toast for extra depth if desired.
  • 0.25 cup maraschino cherries Drain well so the cake stays neat while freezing.

Equipment

  • 1 sheet pan

Method
 

Assemble the icebox cake
  1. Line a 9x13 pan with a layer of ice cream sandwiches, cutting to fit as needed. Aim for an even, tight layer so the first slice holds together.
  2. Top with a layer of sliced bananas, covering the sandwiches in a single even sheet. Press very lightly to help them adhere to the base layer.
  3. Drizzle with strawberry sauce and add a portion of the chocolate sauce. Keep the drizzle glossy and mostly centered so it doesn’t pool at the corners.
  4. Repeat the layers once more, ending with whipped topping. Smooth the whipped topping into an even surface so the top freezes flat.
  5. Drizzle the top with the remaining chocolate sauce and scatter with chopped peanuts. Let the drizzle fall in thin ribbons for a marble-like finish.
  6. Garnish with maraschino cherries and freeze for at least 4 hours before slicing. The cake should feel fully firm at the center, with clean edges when cut.

Notes

Pro tip: for cleaner cuts, let the cake sit at room temperature for 5–10 minutes before slicing, then return any leftovers to the freezer. Refrigerate is not recommended because it softens quickly. Freeze leftovers up to 2–3 months for best texture (wrap tightly to prevent freezer burn). Dietary swap: use a dairy-free whipped topping and dairy-free chocolate sauce for a lactose-free version while keeping the same layering method.