Banana Split Cake {No-Bake!}

5 from 1 vote

An easy-to-make No-Bake Banana Split Cake that's the perfect summertime treat.

Prep Time10

freezing7

Total Time7 10

Course: Dessert

Cuisine: American

Yield: -12 servings

Calories: 826cal

Author: Melissa

Cost: $10

12 oz. vanilla wafers
½ cup unsalted butter melted
2 Tbsp. granulated sugar
48 oz. chocolate chip ice cream - softened
2-4 large bananas ripe - not over-ripened
1 bottle of Hershey's syrup - the exact amount will vary
48 oz. strawberry ice cream - softened
optional toppings - whipped cream, maraschino cherries, chocolate syrup, pineapple topping, chopped walnuts, sprinkles

Crush vanilla wafers and pour them into a large bowl
Add melted butter and sugar - mix well
Press the mixture into a 13x9 baking dish and spread out
Freeze the crust for 15 minutes
Spread the chocolate chip ice cream over the crust
Squeeze some of the syrup over the ice cream - covering it completely
Add sliced bananas - you can use as little or as much as you want. I only used 2 bananas, because I knew some of my family would prefer this cake without them
Cover banana slices with more chocolate syrup
Cover and freeze for 30 minutes
Spread softened strawberry ice cream over the top and freeze - covered - for at least 6 hours
Remove the cake for about 10 minutes before serving so it can soften up
Serve with optional toppings

Storing - store this cake - covered - in the freezer for up to 2 weeks

nutrition facts are only an estimate