Description

Ever wished you could capture the nostalgic joy of a banana split in a cool, creamy dessert that’s perfect for sharing at summer gatherings? What if you could assemble it in just 20 minutes without turning on the oven? Say hello to Banana Split Ice Cream Sandwich Cake! This no-bake treat layers vanilla ice cream sandwiches with a fruity, whipped topping filling packed with pineapple, cherries, and walnuts, topped with banana slices, more whipped topping, and a drizzle of chocolate sauce.

Ingredients

The magic of Banana Split Ice Cream Sandwich Cake comes from its colorful, flavorful ingredients. Here’s what you’ll need and why each one matters:

Vanilla Ice Cream Sandwiches (18–20): Form the creamy, structured base and top layers, providing a soft, ice cream-filled foundation.
Frozen Whipped Topping (16 oz, 2 8-oz tubs, thawed): Adds a light, fluffy texture to the filling and a smooth, creamy topping.
Crushed Pineapple (10 oz can, well drained): Brings sweet, tropical flavor and a juicy texture to the filling.
Maraschino Cherries (1 cup, quartered, plus ¼ cup halved for garnish): Add a pop of color and classic banana split sweetness.
Chopped Walnuts (1 cup, divided): Provide a nutty crunch in the filling and as a garnish.
Bananas (3, sliced): Offer fresh, creamy fruitiness in the filling and as a topping.
Chocolate Sauce (for garnishing): Adds a rich, indulgent drizzle to tie the banana split theme together.

Substitutions and Variations

Ice Cream Sandwiches: Use chocolate, strawberry, or Neapolitan ice cream sandwiches for a different flavor, or gluten-free sandwiches for dietary needs.
Whipped Topping: Replace with homemade whipped cream (2 cups heavy cream + ½ cup powdered sugar, whipped) for a fresher taste, or use vegan whipped topping for a dairy-free version.
Crushed Pineapple: Swap with diced fresh pineapple (well-drained) or canned mandarin oranges for a citrusy twist.
Maraschino Cherries: Use fresh cherries (pitted and chopped) or dried cherries, or omit for a cherry-free version.
Walnuts: Substitute with pecans, almonds, or peanuts, or omit for a nut-free cake.
Bananas: Replace with sliced strawberries or mango for a different fruit profile.
Chocolate Sauce: Swap with caramel sauce, strawberry syrup, or hot fudge for a varied drizzle.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling:
- In a large mixing bowl, combine 1 tub (8 oz) thawed frozen whipped topping, 10 oz well-drained crushed pineapple, 1 cup quartered maraschino cherries, and most of the 1 cup chopped walnuts (reserve a handful for garnishing).
- Mix with a spatula or spoon until fully combined and evenly distributed.
- Tip: Drain the pineapple thoroughly (press with a spoon in a sieve) to avoid a watery filling, and ensure the whipped topping is soft but not melted.
Layer the First Ice Cream Sandwiches:
- In a 9×13-inch baking dish, arrange 9–10 vanilla ice cream sandwiches flat, flush, and side by side to cover the bottom evenly. You may need to cut 1–2 sandwiches in half with a sharp knife to fit along the edges.
- Press gently to ensure they’re level and tightly packed.
- Tip: Work quickly to prevent the sandwiches from melting, and keep the freezer door closed between steps.
Add the Filling:
- Pour the whipped topping mixture over the ice cream sandwich layer.
- Spread evenly with a rubber spatula, ensuring the filling reaches the edges and corners of the dish.
- Tip: Smooth the filling gently to avoid disturbing the ice cream sandwiches and create a uniform layer.
Layer the Banana Slices:
- Top the filling completely with slices from about 2 bananas, arranging them in a single layer for even coverage.
- Tip: Slice bananas just before layering to prevent browning, or toss with a splash of lemon juice if preparing slightly ahead.
Add the Second Ice Cream Sandwich Layer:
- Place another 9–10 ice cream sandwiches over the banana layer, aligning them as before to cover the filling completely. Cut sandwiches as needed to fit snugly.
- Press lightly to secure the layer.
- Tip: Ensure no gaps remain to create a cohesive, sliceable cake.
Top with Whipped Topping:
- Spread the remaining tub (8 oz) of thawed whipped topping evenly over the top layer of ice cream sandwiches, using a rubber spatula to create a smooth, even surface that covers completely.
- Tip: Swirl the whipped topping with the spatula or the back of a spoon for a decorative effect.
Garnish the Cake:
- Arrange the remaining banana slices (using whole or half rounds from 1 banana) over the whipped topping.
- Sprinkle the reserved handful of chopped walnuts and ¼ cup halved maraschino cherries evenly over the top.
- Drizzle chocolate sauce in a zigzag or swirl pattern for a classic banana split look.
- Tip: Use a squeeze bottle or spoon for precise chocolate drizzling, and distribute garnishes evenly for visual appeal.
Freeze and Set:
- Cover the baking dish tightly with plastic wrap or foil to prevent freezer burn.
- Freeze for at least 6 hours, preferably overnight, to ensure the cake is fully set and easy to slice.
- Tip: Place the dish on a flat surface in the freezer to maintain an even shape.
Slice and Serve:
- Remove the cake from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing.
- Use a metal spatula or sharp knife to cut into 12–15 squares or rectangles, wiping the blade clean between cuts for neat slices.
- Serve immediately on plates or in bowls, optionally garnishing with additional whipped topping, chocolate sauce, or classic banana split toppings like sprinkles or extra cherries.
- Tip: Serve with forks or spoons, as the cake can be rich and slightly melty.