Banana Split Sundae Ice Cream Cake

10 steps · 45 min total

1. 01

   Make the Crust

   In a small bowl, combine the 2 cups graham cracker crumbs and 1/2 cup melted butter. Set aside 1/4 cup of this mixture for later, then press the remaining crumbs firmly into the bottom of a 9 x 13 pan.
2. 02

   Layer Bananas

   Arrange the 5 medium bananas in a single layer directly over the graham cracker crust.
3. 03

   Add Ice Cream

   Spread the 1 1/2 quarts of softened strawberry ice cream evenly over the bananas, smoothing the top.
4. 04

   Add Nuts and Freeze

   Sprinkle the 1 cup walnuts over the ice cream. Cover the pan with plastic wrap and freeze until the layer is firm, about 2 hours.
5. 05

   Melt Chocolate

   In a medium saucepan, melt the 1 cup chocolate chips with the remaining 1/4 cup butter over low heat, stirring until the mixture is smooth.
6. 06

   Cook Chocolate Sauce

   Add the 1 cup confectioner's sugar and 1 cup evaporated milk to the saucepan. Cook, stirring constantly over medium heat, until the sauce is slightly thickened and smooth, which should take about 8 minutes.
7. 07

   Cool Chocolate Sauce

   Remove the pan from the heat and stir in the 1 teaspoon vanilla extract. Let the mixture cool for about 30 minutes, stirring occasionally as it cools.
8. 08

   Pour and Freeze

   Pour the cooled chocolate mixture evenly over the firm ice cream layer. Return the pan to the freezer until this new layer is firm, about 1 hour.
9. 09

   Add Topping and Freeze

   Spread the 8 ounces of whipped topping over the firm chocolate layer. Sprinkle the reserved graham cracker crumbs over the top. Freeze the cake for at least 4 hours, or ideally overnight, to ensure it's completely set.
10. 10

    Thaw Before Serving

    Remove the cake from the freezer about 20 minutes before you plan to serve it, allowing it to soften slightly for easier slicing.