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Banana Split Ice Cream Sandwich Cake

Banana Split Ice Cream Sandwich Cake is a no-bake frozen dessert layered with ice cream sandwiches, sliced bananas, and chocolate-and-strawberry sauce swirls. It freezes firm for clean slices straight from the freezer, finished with whipped topping and a cherry crown.
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Prep Time 20 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

ice cream sandwiches
  • 18 ice cream sandwiches
bananas
  • 4 bananas ripe, sliced
chocolate sauce
  • 1 cup chocolate sauce
strawberry sauce
  • 1 cup strawberry sauce
crushed pineapple
  • 1 cup crushed pineapple drained
whipped topping
  • 2 cup whipped topping
chopped peanuts
  • 0.5 cup chopped peanuts
maraschino cherries
  • 12 maraschino cherries
rainbow sprinkles
  • 0.25 cup rainbow sprinkles for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line a 9x13-inch pan with parchment paper, leaving overhang on the sides, so the frozen cake can be lifted out cleanly later.
Build the layers
  1. Arrange a layer of ice cream sandwiches across the bottom of the pan, trimming to fit if needed, then ensure they sit flat.
  2. Top with a layer of sliced bananas, then drizzle chocolate sauce and strawberry sauce in swirled pockets for visible layers.
  3. Spread the crushed pineapple evenly over the sauces so the fruit is distributed in each slice.
  4. Add a second layer of ice cream sandwiches on top, pressing down gently to help the cake set into one sliceable layer.
Finish and freeze
  1. Spread the whipped topping over the entire surface in an even layer with smooth coverage to seal in the layers.
  2. Sprinkle with chopped peanuts and rainbow sprinkles, then arrange maraschino cherries on top as the center crown.
  3. Freeze for at least 4 hours or overnight until firm (no temperature needed), then lift out using the parchment overhang and slice straight from the freezer.

Notes

Pro tip: keep the parchment overhang all the way around so you can lift the cake out intact; for cleaner slices, let it sit at room temperature for 5 minutes before cutting. Storage: keep covered in the freezer up to 2 weeks. Freezer: yes. Dietary swap: use dairy-free ice cream sandwiches and dairy-free whipped topping for an easy dairy-free version.