Paula Deen Frozen Banana Split

Paula Deen frozen banana split is an easy no-bake dessert made with ice cream sandwiches, fresh bananas and hot fudge, ready in 30 minutes plus freezing time. It's an easy make-ahead frozen dessert for summer cookouts, potluck tables or Sunday dinner, and it feeds 15 from one 13 by 9-inch pan.

Line the pan with heavy-duty foil and leave some hanging over the sides, because those foil handles lift the frozen dessert out in one piece. Skip the foil and you'll be chiseling stuck squares out of the pan.

Paula builds this with butterscotch and chopped cherries between the layers, so it tastes like a banana split without the scooping. Because the ice cream sandwiches act as the cake layers, you only have to slice, stack and freeze it.

Paula Deen Frozen Banana Split

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking timeminutes

Calories

380

kcal

Ice cream sandwiches, banana slices, hot fudge, cherries and butterscotch stack into a frozen sheet-pan dessert. After a few hours in the freezer it cuts into clean squares topped with whipped topping and toffee bits.

Ingredients

• 24 (3.5 oz) unwrapped ice cream sandwiches
  

• 6 medium peeled and thinly sliced bananas
  

• 1 (12 oz) jar hot fudge sauce
  

• 1 (10 oz) jar drained and finely chopped maraschino cherries
  

• 1 (8 oz) package divided milk chocolate covered toffee bits
  

• 1 (12 oz) jar butterscotch ice-cream topping
  

• 1 (8 oz) container thawed frozen nondairy whipped topping
  

Directions

• Line the pan: Line a 13 by 9-inch baking pan with heavy-duty aluminum foil. Leave a little extra hanging over the sides so you can lift the dessert out later.
• Add the first layer: Place half of the 24 unwrapped ice cream sandwiches over the bottom of the pan, cutting a few to fit if you need to. Then top them evenly with the 6 sliced bananas.
• Pour the hot fudge: Pour the 12 oz jar of hot fudge sauce over the bananas. Spread it gently so it covers most of the fruit.
• Add cherries and toffee: Scatter the chopped, drained maraschino cherries over the fudge, then sprinkle on half of the toffee bits. Pour the 12 oz jar of butterscotch topping evenly over everything.
• Add the top layer: Cover the butterscotch with the remaining ice cream sandwiches, again cutting them to fit where needed. Then spread the thawed whipped topping over the sandwiches and sprinkle on the rest of the toffee bits.
• Freeze and serve: Cover the pan and freeze for at least 4 hours. Once it's firm, lift it out using the foil handles and cut into squares to serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the bananas turn brown in the freezer?

Because the bananas are sealed between the ice cream sandwiches and the fudge, very little air reaches them. Slice them right before you assemble so they stay light in color.

Can I use homemade whipped cream instead of nondairy whipped topping?

Yes, but whip it firm so it holds its shape as it freezes. Nondairy whipped topping stays softer and slices more cleanly straight from the freezer.

How long does the frozen banana split keep?

Wrapped tightly, it keeps in the freezer for about a week before the sandwiches start to dry out. For the best texture, serve it within a few days.

Can I make it ahead for a party?

It's made for that, since it needs at least 4 hours in the freezer anyway. Assemble it the night before and just lift it out and slice when guests arrive.

What's the best way to cut clean squares?

Let the pan sit on the counter for a few minutes so the sandwiches soften slightly. Then use a sharp knife dipped in hot water and wiped dry between cuts.