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banana split ice cream bars with layers of vanilla, strawberry, and chocolate ice cream and chocolate, pineapple, and strawberry toppings
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Banana Split Bars
Prep Time
30 mins
Chill Time
3 hrs
Total Time
3 hrs 30 mins
 
Enjoy this fun summer dessert with a vanilla wafer crust and layers of vanilla, strawberry, and chocolate ice cream, bananas, and whipped cream with strawberry, pineapple, hot fudge, and chopped peanut toppings. Oh, and a maraschino cherry.
Course: Dessert
Cuisine: American
Keyword: banana, banana split, banana split bars, frozen dessert, ice cream, ice cream bars
Servings: 9
Author: Beth Klosterboer
Ingredients
Crust
  • 36 vanilla wafer cookies, crushed into crumbs
  • 3 tablespoons light brown sugar
  • 3 tablespoons salted butter, melted
Ice Cream Layers
  • 1 ½ cups vanilla ice cream, softened
  • 1 ½ cups strawberry ice cream, softened
  • 1 ½ cups chocolate ice cream, softened
Toppings
  • 6 large bananas
  • 8 ounces frozen whipped topping, thawed
  • ⅓ cup strawberry ice cream topping
  • ⅓ cup pineapple ice cream topping
  • ⅓ cup hot fudge sauce, warmed
  • ⅓ cup chopped peanuts
  • 9 maraschino cherries
Instructions
Crust
  1. Line an 8-inch or 9-inch square pan with tin foil for easy removal.
  2. Mix together the cookie crumbs, light brown sugar, and melted butter.
  3. Press the wet crumbs into in even layer in the bottom of the pan.
  4. Freeze until firm, about 30 minutes.
Ice Cream Layers
  1. Spread the softened vanilla ice cream in an even layer over the crust.
  2. Freeze for 20-30 minutes until firm.
  3. Spread the softened strawberry ice cream over top then freeze for 20-30 minutes until firm.
  4. Spread the chocolate ice cream over top and freeze until firm.
  5. Cut 3 bananas into slices and arrange them in a flat layer over the chocolate ice cream.
  6. Spread about 2 cups of the whipped topping over top of the bananas and freeze for one hour until firm.
Toppings
  1. Before serving drizzle the strawberry, pineapple, and hot fudge sauce over top of the whipped cream.
  2. Then sprinkle on chopped peanuts.
  3. Lift the dessert out of the pan using the tin foil as handles then remove the tin foil and set the ice cream on a cutting board and cut into 9 squares.
  4. Scoop or pipe a dollop of whipped topping in the center of each square and top that with a maraschino cherry and add some more banana slices before serving.
Recipe Notes
  • Store in the freezer until ready to serve.
  • You can cut the ice cream into squares and freeze the squares, then add the toppings to each bar just before serving.