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Banana Split Ice Cream Sandwich Cake

Banana Split Ice Cream Sandwich Cake is a no-bake, freeze-to-set dessert with graham cracker cookie crust, layered ice cream sandwiches, and sliced bananas. Hot fudge, whipped topping, and crunchy peanuts plus sprinkles make every slice neat and creamy.
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Prep Time 20 minutes
Freeze time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Ice cream sandwiches
  • 18 ice cream sandwiches
Bananas and toppings
  • 4 ripe bananas sliced
  • 1 cup hot fudge sauce
  • 1 cup crushed graham crackers
  • 0.25 cup melted butter
  • 2 cup whipped topping
  • 0.5 cup chopped peanuts
  • 0.25 cup rainbow sprinkles
  • 3 maraschino cherries

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Make the crust and first layer
  1. Mix the crushed graham crackers with melted butter, then press into the bottom of a 9x13 pan to form the crust. Press firmly so it holds together when sliced.
  2. Arrange a layer of ice cream sandwiches over the crust, trimming pieces to fit the pan. Keep the layer tight with even coverage.
  3. Top with a layer of sliced bananas and drizzle with hot fudge sauce. Use enough fudge to lightly coat the bananas without pooling.
Build the cake
  1. Add a second layer of ice cream sandwiches, pressing gently to flatten. Press just enough to level the surface without sliding toppings.
  2. Spread whipped topping evenly over the top layer. Smooth to the edges for clean slices.
  3. Sprinkle chopped peanuts and rainbow sprinkles over the whipped topping, then add maraschino cherries. Distribute evenly so each piece gets toppings.
Freeze and slice
  1. Freeze for at least 4 hours, or until firm, before slicing into squares. For cleaner cuts, let the cake sit at room temperature for 5-10 minutes first.

Notes

Pro tip: for the cleanest squares, run a thin knife under hot water, wipe dry, and slice while the cake is slightly softened (about 5–10 minutes at room temperature). Store covered in the freezer for up to 2 weeks. Freezing is required for best texture, so do not skip the chill. Dietary swap: use dairy-free whipped topping and dairy-free hot fudge if you want a dairy-free version (structure will still set well).