Banana split icebox cake can and needs to be made ahead of time. Although it looks fancy, it couldn't be made any easier by layering graham crackers, bananas, and a cream filling.
1carton(16 ounces frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream))
1cup(8 ounces) sour cream
1package(3.4 ounces) instant vanilla pudding mix)
1can(8 ounces) crushed pineapple, drained
24whole graham crackers
2medium bananas, sliced thin
Toppings: additional sliced bananas and sliced fresh strawberries
Chocolate Drizzle:
1/4cupheavy cream
1/4cupsemi-sweet chocolate chips
Instructions
In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
Arrange sliced fruit on top. Drizzle with chocolate and serve.