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Banana Split Icebox Cake

banana split icebox cake Dessert
Banana Split Icebox Cake
  • Prep 25 min
  • Total 9 hr 20 min
  • Ingredients 5
  • Servings 8

Stack crushed sugar cookies between layers of strawberry, chocolate and vanilla whipped topping for an easy-to-make twist on everyone’s favorite ice cream sundae. Bonus: You can make this the day before the party! MORE+ LESS-

May 24, 2018

Ingredients

Cake

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
containers (8 oz each) Cool Whip™ frozen whipped topping, thawed
1/2
cup Hershey's™ chocolate-flavor syrup
1/2
cup seedless strawberry jam

Toppings

Banana slices, maraschino cherries, pineapple tidbits, chopped fresh strawberries, chopped walnuts, additional Hershey’s™ chocolate-flavor syrup, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, at least 20 minutes.
  • 2
    In large resealable food-storage plastic bag, place 8 cookies. Seal bag; coarsely crush cookies with rolling pin. Store remaining cookies in airtight container for another use.
  • 3
    In small bowl, place 1 1/2 cups of the whipped topping; stir in 1/2 cup chocolate syrup until blended. In another small bowl, place 1 1/2 cups whipped topping; stir in strawberry jam until blended.
  • 4
    In 9x5-inch loaf pan, place 2 long pieces of plastic wrap in cross shape overhanging sides with enough to wrap cake. Spread 1 1/2 cups of the plain whipped topping in bottom of loaf pan; top with 1/2 cup of the crushed cookies. Drop chocolate whipped topping by spoonfuls over cookie layer; spread evenly over top. Sprinkle 1/2 cup crushed cookies over layer. Drop strawberry whipped topping by spoonfuls over cookie layer; spread evenly over top. Sprinkle 1/2 cup crushed cookies over layer. Spread layer of the remaining plain whipped topping and crushed cookies over top. Wrap overhanging plastic wrap to cover top of pan. Freeze loaf at least 8 hours or overnight until firm.
  • 5
    To serve, uncover pan. Place serving plate upside down over top of pan; turn plate and pan over. Remove pan; remove plastic wrap. Top with Toppings. Let stand at room temperature 5 minutes. Using serrated knife, cut into slices. Cover and freeze any remaining dessert.

Expert Tips

  • For a different berry flavor, replace strawberry jam with raspberry jam.
  • Make sure to drain and pat dry maraschino cherries and pineapple tidbits when topping cake so there is no excess liquid.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
220mg
9%
Potassium
70mg
2%
Total Carbohydrate
77g
26%
Dietary Fiber
2g
7%
Sugars
46g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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