5 from 1 vote
Review Recipe

Banana Split Icebox Cake (no bake)

Prep Time 15 minutes
resting time 4 hours
Total Time 15 minutes
Servings 18 servings
Author Holly Nilsson
Course Dessert
Cuisine American
All of the banana split flavors you love in an easy to make icebox cake.
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  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 package 4 servings size instant vanilla pudding
  • 2 cups milk
  • 4 cups whipped topping such as Cool Whip, divided
  • 3-4 bananas
  • graham crackers approx. 50 crackers
  • 14 oz can crushed pineapple in juice
  • chocolate syrup
  • cherries
  • chopped nuts optional

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  1. Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.
  2. Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.
  3. Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.
  4. Refrigerate overnight
Nutrition Information
Calories: 313, Fat: 10g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 320mg, Potassium: 240mg, Carbohydrates: 49g, Fiber: 2g, Sugar: 26g, Protein: 5g, Vitamin A: 255%, Vitamin C: 3.8%, Calcium: 92%, Iron: 1.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword banana split icebox cake, ice box cake, No bake