Banana Split Icebox Cake Recipe. 8 going to try to make a Gluten-Free version of this. Prep Time:45 minutes plus overnight for setting Cook time:15 minutes Ingredients for Crust::: • 1 1/2 cups gluten free Graham Cracker Crumbs; • 1/4 cup Sugar; • 1 stick Unsalted Butter, melted. Ingredients for Filling::: • 1 (8oz) package Cream Cheese; • 1 (14oz) can Sweetened Condensed Milk; • 2 small boxes gluten-free instant Banana Pudding Mix; • 3 cups cold Milk; • 1 tsp Banana Extract; • 3 cups cold Heavy Whipping Cream; • 1/4 cup Confectionery Sugar; • 1 (20oz) can Crushed Pineapple, well drained; • 2- 3 Bananas, peeled, sliced and diced; • 1 small jar Maraschino Cherries, well drained; • 2 TBSP Pecans, chopped. Directions::: • Preheat oven to 350°. • In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar • Add melted butter, mix until combined. • Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan. • Press to flatten well. • Bake at 350° for 15 minutes, until brown. • Cool completely on a wire rack (you can speed it along in the refrigerator). • Line cooled Graham cracker crust with sliced and diced bananas, set aside. • Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form. • Set aside whipped cream. • In a large mixing bowl, beat cream cheese until fluffy. • Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth. • Fold in by hand 1 cup of the prepared whipped cream to the banana pudding mixture, reserving the rest of the whipped cream for the top layer. • Spread filling mixture over bananas in Graham cracker crust. • Top with well drained pineapple. • Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan. • Top with maraschino cherries and diced pecans. • Note: you can add drizzled chocolate syrup if you like. • Refrigerate overnight to allow to fully set. Makes 1 Banana Split Ice Box Cake, servings for 12