30-Minute Frozen Banana Split Dessert
A frozen dessert that captures all the flavors of a classic banana split in convenient square form. This layered treat features a chocolate graham cracker crust topped with banana-studded vanilla pudding and whipped topping, finished with fresh strawberries and pineapple. Perfect for summer entertaining or when you want banana split flavors without the mess. The make-ahead nature makes it ideal for parties, and the generous fruit topping adds freshness to balance the rich, creamy base.
Ingredients
- ⅝ cup chocolate graham crackers, crushed (8 squares)
- 2 tablespoons sugar
- 2 tablespoons butter or margarine, melted
- 1 box vanilla pudding and pie filling mix, 4-serving size, not instant
- ½ cup sugar
- 2 cups milk
- 2 ripe bananas, mashed
- 1 ¾ cups Cool Whip frozen whipped topping, thawedcoconut whipped cream1:1dairy-freeveganadds dairy
Use full-fat canned coconut cream, chilled and whipped
Full guide → - 1 ¼ cups fresh whole strawberries, cut into 1/2-inch pieces
- 1 ¼ cups fresh pineapple, 1/2-inch pieces
Instructions
- 1
Spray 8-inch square pan with cooking spray
- 2
Mix crushed crackers and 2 tablespoons sugar in small bowl
- 3
Stir in melted butter until crumbly and well blended
- 4
Press mixture in bottom of pan
- 5
Freeze about 10 minutes or until set
- 6
Mix pudding mix, 1/2 cup sugar and milk with wire whisk in 2-quart saucepan
- 7
Cook over medium heat, stirring constantly, until mixture comes to a full boil
- 8
Cool 10 minutes at room temperature
- 9
Refrigerate 30 minutes
- 10
Stir bananas into pudding
- 11
Fold in 1 cup of whipped topping
- 12
Spread over crust
- 13
Freeze at least 3 hours or overnight
- 14
Cut into serving pieces and place on dessert plates
- 15
Top each piece with hot fudge topping, remaining whipped topping, strawberries, and pineapple
- 16
Serve immediately
Tips
Let the dessert sit at room temperature for 5 minutes before cutting to make slicing easier and prevent cracking.
Use very ripe bananas for the best flavor and easiest mashing - they should have brown spots on the peel.
Dip your knife in warm water between cuts to get clean, neat squares when serving.
Good to Know
Cover tightly and store in freezer for up to 1 week. Thaw slightly before serving for easier cutting.
Can be made up to 3 days ahead. Add fresh fruit toppings just before serving to maintain texture.
Serve immediately after adding toppings. Let sit 5 minutes at room temperature for easier slicing.
Common Mistakes
Don't skip the initial crust freezing step or it will mix with the pudding layer.
Avoid using instant pudding mix as it won't set properly for this application.
Don't add fruit toppings until ready to serve or they will make the dessert watery.
Substitutions
Dairy-Free Swaps
Use full-fat canned coconut cream, chilled and whipped
Full guide →Gluten-Free Swaps
FAQ
Can I use instant pudding mix instead?
No, this recipe specifically requires regular pudding mix that needs cooking. Instant pudding won't provide the right texture or stability for freezing.
How long does this keep in the freezer?
The dessert will keep well-wrapped in the freezer for up to one week. For best quality, consume within 3-4 days.
Can I substitute different fruits for the topping?
Yes, try chopped peaches, cherries, or kiwi. Use about 2 1/2 cups total fruit, cut into similar-sized pieces for even distribution.