Salted Caramel Banana Icebox Pie

Teressa Drenth


I developed this dessert because of my love of banana flavor and my love of ice cream desserts. Salted caramel is the big flavor now and the saltiness and it serves to complement the sweet, creaminess of the banana filling. Kudos to Ashton on who gets credit for the salted carmel sauce inspiration.

☆☆☆☆☆ 0 votes
45 Min
2 Hr
No-Cook or Other



5 lb
bananas, peeled, sliced and frozen
cool whip topping
banana extract, optional


3 c
graham crackers, crushed
1/2 c
brown sugar, firmly packed
3/4 c
butter, salted, melted


1/2 c
heavy cream
1 c
brown sugar, firmly packed
1/2 c
butter, salted
1/2 tsp
sea salt
1 tsp
vanilla extract


1In a blender combine the frozen bananas and a large container of Cool Whip. If the bananas are not very ripe, you may add 1/2 teaspoon banana extract to the banana combination. Set aside.
2Combine melted butter, graham cracker crumbs and brown sugar. Press into the bottom and sides of a glass 9x13 pan.
3Pour banana mixture into the crust and freeze for a minimum of 2 hours.
4Combine all sauce ingredients in a sauce pan. On medium heat stir until butter is melted and brown sugar is dissolved. Bring to a rolling boil and allow to boil for an additional minute while stirring continuously. Then remove from heat and allow to cool to a non-skin scalding temperature. Can be reheated in the microwave on high for 1 minute or until sauce is pourable.
5Cut dessert in squares and serve with warm sauce drizzled over each piece.

About this Recipe

Main Ingredient: Fruit
Regional Style: American