Frozen Banana-Split Dessert

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Frozen Banana-Split Dessert
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  • Prep 25 min
  • Total 4 hr 5 min
  • Servings 9
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The classic ice cream treat gets a bit of a makeover in this make-ahead dessert. The results are refreshing!
Updated May 16, 2016


  • 2/3 cup crushed chocolate graham crackers (8 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter or margarine, melted
  • 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
  • 1/2 cup sugar
  • 2 cups milk
  • 2 ripe bananas, mashed
  • 1 3/4 cups Cool Whip frozen whipped topping, thawed
  • 1 1/4 cups fresh whole strawberries, cut into 1/2-inch pieces
  • 1 1/4 cups 1/2-inch pieces fresh pineapple


  • 1
    Spray 8-inch square pan with cooking spray. In small bowl, mix crushed crackers and 2 tablespoons sugar. Stir in melted butter until crumbly and well blended. Press mixture in bottom of pan. Freeze about 10 minutes or until set.
  • 2
    Meanwhile, in 2-quart saucepan, mix pudding mix, 1/2 cup sugar and the milk with wire whisk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Cool 10 minutes at room temperature. Refrigerate 30 minutes.
  • 3
    Stir bananas into pudding. Fold in 1 cup of the whipped topping. Spread over crust. Freeze at least 3 hours or overnight.
  • 4
    Cut into serving pieces; place on dessert plates. Top each piece with 2 teaspoons hot fudge topping, generous tablespoonful of remaining whipped topping, 2 tablespoons strawberries, 2 tablespoons pineapple. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve each piece of dessert without toppings, and let your guests add their own hot fudge topping, strawberries, pineapple and whipped topping.
  • tip 2
    Instead of chocolate graham crackers, try making the crust with honey graham crackers.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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