Banana Split Icebox Cake

By á-168814

Ingredients

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1 stick Unsalted Butter, melted
• 1 (8oz) package Cream Cheese
• 1 (14oz) can Sweetened Condensed Milk
• 2 small boxes 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

Details

Servings 1
Preparation time 45mins
Cooking time 45mins
Adapted from annsentitledlife.com

Preparation

Step 1

2 small boxes instant Banana Pudding Mix

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.

• 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.

• 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 the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.

• Note: you can add drizzled chocolate syrup if you like.

Makes

Its in the dairy section in a milk carton. Put it in a chilled bowl &mix on med then high speed. Do not over whip as it will turn to butter.

I know it must have been written a million times but what is Heavy whipping cream as opposed to the whipping cream carton you buy and then mix with a mix master or beater?

No Paula, I beat the crud out of mine too.

Why don’t you try using vanilla wafers or something similar….. do it all the time….would love to see your country……..hope you can make the dessert……

I have just mixed melted butter, sugar, and crushed graham crackers and tightly packed into the bottom of my pan. There is nothing that says you have to bake it; you just want to make sure it is tightly packed so the crust don’t crumble upon cutting.

No baking this.. Very easy and delicious..make it very often!

Would it be wise to make it the day of instead of the day before, I want to make it for Thanksgiving tomorrow???

HOMEMADE GRAHAM CRACKERS PRINTThis dough is hard to mess up, you can reroll the scraps as many times as you please without any ill effects.Makes: 16 large crackers (but the number will depend on the size you make them)INGREDIENTS1 cup whole wheat flour1.5 cups all-purpose flour½ cup brown sugar, packed½ teaspoon salt1 teaspoon ground cinnamon1 teaspoon baking soda½ cup cold unsalted butter, cubed¼ cup honey¼ cup waterINSTRUCTIONSIn the bowl of a stand mixer add flours, sugar, salt, cinnamon and baking soda. Stir to combine. Add butter and mix until the mixture has turned to coarse crumbs. Add honey and water. Mix until incorporated and the dough is easily gathered into a ball.Shape dough into a flat disk. Roll between two large pieces of parchment until ¼ inch thick. Cut into desired shapes and sizes. Place crackers on a parchment lined baking sheet. Re-roll remaining dough until all of dough is used up.Bake at 350ºF for 15 minutes, until slightly darkened around edges, they should be set but still slightly soft (they will harden as they cool). Remove crackers to a wire wrack to cool. Store in an airtight container for 1 week, or freeze for longer storage.

Use R eese’s crackers for the crust , crush the crackers, thn add the sugar & butter then chill in refridge. I hve used this DELICIOUS crust MANY times and friends CANNOT describe the ingredients? Lol jst our “little secret”? ‘)

I would be more than happy to send you graham crackers from USA. Email your address. We could share recipes.

This recipe looks great; however, while the directions indicate to “Beat heavy whipping cream …” when there is no whipping cream or heavy cream listed in the Ingredients for Filling. Please let us know what amount to use to whip as I just put my crust in the oven! I’d thought there was a misprint with the cold milk, but you used that as well, so it’s the heavy cream that missing. Help! Thanks.

IT IS IN MY DIRECTIONS. IT SAYS 3 CUPS OF COLD HEAVY WHIPPING CREAM

Having just made and eaten the first serving of this dessert, I can vouch for it being just as delicious as it looks! The pudding is my favorite part as its flavor is not like any you’d expect. Next time I’ll be more careful about beating that heavy cream till the air is sufficiently out. I’ll try 7 or 8 minutes on medium speed. I was rushing it and had more of that layer than I needed. Believe me, it was yummy and will impress your guests. Sort of wish I’d waited till Thanksgiving to make this so I could share it with everyone. Thanks for sharing this with us, Ann!

Ann I am going to make this sucker! That looks so delicious and anytime I have an excuse to use banana ANYTHING is a good excuse to have.

Lin if you don’t beat the heck out of the pudding or whipped cream, and let it remain fluffier, you could try a 13×9 pan. The cake would not be as high, and the texture would be slightly different, but there shouldn’t be a taste difference. But, I haven’t done it, so I can’t say for certain.

Do the bananas turn brown if made a head of time? Should I soak them in lemon juice before adding to dessert? Thanks

Looks great. Can’t wait too make it for thanksgiving as well. Thanks for sharing Ann

I have made this so many times years ago but now I’m a diabetic (not due to this dessert mind u). I was wondering what to use now to substitute all the sugar n less fat so I can make this dessert again…..I sure have missed making n eating this dessert….please any help or suggestions would be great, thank you

Jell-o makes sugar free pudding mixes and instead of using the heavy whipping cream and confectioner sugar, try using sugar free Cool Whip (two 8 oz tubs should be enough for this size cake). I even saw a box of sugar free Dream Whip. I didn’t know they even still made that stuff.

There is a low fat version tha I use. A small piece is satisfying to me but if you can’t eat in moderation don’t try it. I too am diabetic I just cut out the potatoes gravy and bread and eat a small piece. A nice walk after dinner helps the blood sugar too. Enjoy mine disappear so quickly I don’t have a chance for a second piece. I also make it with sugar free pudding low fat condenced milk and dream whip use pineapple packed in juice and a little less sugar in crust. It taste just as good to me with these ingredients.

How much do you think it would cost to make this dish. It looks good but expensive.

Just make homemade Banana pudding. That’s what I will be using. I don’t do box pudding.

Well, the crushed pineapple definitely adds to the taste, Jeanette. It also helps with consistency. I am trying to think of another sweet crushed fruit that does well with bananas, and I am drawing a blank.

I’m allergic to pineapple. I so want to make this cake. Can I substitute strawberries or oranges in place of the pineapple? Has anyone tried this with other fruit than pineapple?

Well, the crushed pineapple definitely adds to the taste, Angela. It also helps with consistency. I am trying to think of another sweet crushed fruit that does well with bananas, and I am drawing a blank.

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.

That is your prepared whipped cream. It will make more than 1 cup. You want to measure out 1 cup of that prepared whipped cream, and then get out a plastic spatula and just turn it into the banana pudding mixture. Don’t mix it, don’t stir it, one thing is lighter than the other. You fold to not add air. Flip it over like you are folding a sheet or a towel. You are gentle with it, folding over and over until combined and eventually gets mixed together.

This looks so yummy! I am going to make it on Thanksgiving. Its going to be hard to wait til then to eat a piece. I’m sure its going to taste as good as it looks! Thanks for sharing Ann

For the ones that want the chocolate inside, get one box of chocolate pudding an follow directions on box. Spread it on after you spread your filling, then your whipping cream. Then finish with the rest of your ingredients. This is very good.

Another little tidbit when doing banans , to keep them from turning brown cut them into a gallon size zip lock and sprinkle lemon juice on them and shake to coat it

I don’t like cheese. What can be used in place of the cream cheese and evaporated milk?

I don’t know what you could use in place of confectioners sugar (also called powdered sugar and icing sugar), but you could substitute vanilla extract for the banana extract without giving up too much banana flavor, Guadalupe.

My mother in law makes this cake. It is unbelievably good!!

OMG!! This is perfect you’re gonna make my baby boy so happy on his 9th birthday the 30th. He loves banana ANYTHING lol and I’m surprising him with this ooohh can’t wait to see his face!! I’ll sure be posting pics!

This cake looks so yummy and I want to make it for tonight’s dessert – does it have to sit overnight in the fridge? Will 5 or 6 hours in the fridge be okay?

Susan, I don’t know how much you beat your whipped cream. I beat the crud out of mine. If everything fit in the dish, it will set-up overnight. Don’t try and serve it early if you are not sure of the thickness of your pudding mixture or whipped cream.

Banana Split Icebox Cake…SOOOOO Many Great ideas reading through ALL of the comments!! I would like to try the Vanilla Wafers or Shortbread cookies for crust. (I kind of thought about Ladyfingers also, but am afraid they would end up getting soggy) But I personally would like to mix shredded coconut into half of the filling and sprinkle of that half of the cake, or totally end up making 2 smaller cakes out of it. Seems the females in my family all love coconut but the boys don’t. (I LOVE an Old Fashioned Coconut Custard Pie!! with REAL Custard. I bought what the baker SAID was a Coconut Custard Pie from the bakery, but didn’t see what they boxed up. When I got home it was an instant pudding w/coconut and “Cool Whip” on the top for the pie. We were quite disappointed, looking forward to REAL Homemade Custard… but their pie was OK, but for that price it should have been the REAL one. Needless to say, that bakery barely lasted 6 months in our town. They just don’t have bakeries like they used to.

Patti if you use a larger pan, don’t beat the pudding so much… leave it fluffier to fill your pan. You may have to increase the crust too to cover a larger pan.