Banana Split Cake

Posted: June 22

Time: 8 hours 30 minutes

Yield: 12 servings

recipe image

Few joys compete with walking away from the counter of an ice cream stall with a tall banana split... except maybe the first bite into a slice of ice cream cake. The Banana Split Cake splits the difference to bring you both at the same time! A crumbly, buttery crust of Oreo™ cookies brings the crunch to layers of creamy vanilla ice cream, sliced bananas, and thick, melt-in-your-mouth homemade fudge sauce. Topped with classic banana split favorites like maraschino cherries, tropical pineapples, and hot fudge, the Banana Split Cake is the embodiment of summer joy! Yes, you really will go bananas for it!


• 2 cups confectioners' sugar • 1 cup evaporated milk • 3/4 cup semisweet chocolate chips • 3/4 cup butter, divided • 24 Oreo™ cookies, crushed • 3-4 medium firm bananas, cut into 1/2-inch slices • 2 quarts of vanilla ice cream, softened, divided • 1 (20-ounce) can of crushed pineapple, drained • 1 (10-ounce) jar maraschino cherries, drained and halved • 3/4 cup pecans, chopped • whipped topping, optional, to taste, for topping


Step 1

Grease a 9x13-inch pan.

Step 2

In a large saucepan, combine the confectioners' sugar, evaporated milk, chocolate chips, and 1/2 cup of butter.

Step 3

Bring the mixture to a boil over medium heat.

Step 4

Cook and stir the mixture for 8 minutes.

Step 5

Remove the mixture from the heat and allow it to cool completely.

Step 6

While the mixture cools, melt the remaining butter.

Step 7

Toss the melted butter with the cookie crumbs.

Step 8

Press the cookie crumb mixture into the prepared pan.

Step 9

Freeze the cookie crumb crust for 15 minutes.

Step 10

Arrange the banana slices over the crust.

Step 11

Spread 1 quart of ice cream over the bananas.

Step 12

Top the ice cream layer with 1 cup of chocolate sauce.

Step 13

Freeze the pan for 1 hour.

Step 14

Refrigerate the remaining chocolate sauce.

Step 15

Spread the remaining ice cream over the dessert in the pan.

Step 16

Top the final ice cream layer with the pineapple, cherries, and pecans.

Step 17

Cover and freeze for at least 8 hours and up to overnight.

Step 18

Remove the dessert from the freezer about 10 minutes before serving.

Step 19

Reheat the remaining chocolate sauce.

Step 20

Cut the dessert into squares.

Step 21

Serve with the hot fudge sauce and whipped topping.

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