Stack crushed sugar cookies between layers of strawberry, chocolate and vanilla whipped topping for an easy-to-make twist on everyone’s favorite ice cream sundae. Bonus: You can make this the day before the party!
Banana Split Icebox Cake
- Prep Time 25 min
- Total 9 hr 20 min
- Ingredients 5
- Servings 8
Ingredients
Cake
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 2 containers (8 oz each) Cool Whip frozen whipped topping, thawed
- 1/2 cup Hershey'schocolate-flavor syrup
- 1/2 cup seedless strawberry jam
Toppings
- Banana slices, maraschino cherries, pineapple tidbits, chopped fresh strawberries, chopped walnuts, additional Hershey’s™ chocolate-flavor syrup, if desired
Instructions
-
Step1Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, at least 20 minutes.
-
Step2In large resealable food-storage plastic bag, place 8 cookies. Seal bag; coarsely crush cookies with rolling pin. Store remaining cookies in airtight container for another use.
-
Step3In small bowl, place 1 1/2 cups of the whipped topping; stir in 1/2 cup chocolate syrup until blended. In another small bowl, place 1 1/2 cups whipped topping; stir in strawberry jam until blended.
![]()
-
Step4In 9x5-inch loaf pan, place 2 long pieces of plastic wrap in cross shape overhanging sides with enough to wrap cake. Spread 1 1/2 cups of the plain whipped topping in bottom of loaf pan; top with 1/2 cup of the crushed cookies. Drop chocolate whipped topping by spoonfuls over cookie layer; spread evenly over top. Sprinkle 1/2 cup crushed cookies over layer. Drop strawberry whipped topping by spoonfuls over cookie layer; spread evenly over top. Sprinkle 1/2 cup crushed cookies over layer. Spread layer of the remaining plain whipped topping and crushed cookies over top. Wrap overhanging plastic wrap to cover top of pan. Freeze loaf at least 8 hours or overnight until firm.
![]()
-
Step5To serve, uncover pan. Place serving plate upside down over top of pan; turn plate and pan over. Remove pan; remove plastic wrap. Top with Toppings. Let stand at room temperature 5 minutes. Using serrated knife, cut into slices. Cover and freeze any remaining dessert.
![]()
Nutrition
510
Calories
21g
Total Fat
3g
Protein
77g
Total Carbohydrate
46g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 13g
- 64%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 220mg
- 9%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 77g
- 26%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 46g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
5Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
- Trademarks referred to herein are the properties of their respective owners.
© 2025 ®/TM General Mills All Rights Reserved