Banana Pudding Icebox Cake

By

You know those desserts that ... after just one bite ... make you say, "Dang! This stuff's GOOD!" Yup, Banana Pudding Icebox Cake is one of those desserts. It'll have you going back for seconds ... or thirds.
Read more at http://www.thekitchenismyplayground.com/2014/07/banana-pudding-icebox-cake-dang-its-good.html#f7Vi05OBcAaL4BKK.99

View complete recipe

Ingredients

  • For the cake:
  • 1 (15.25 oz.) box white cake mix + ingredients listed on box to prepare cake
  • 1/2 c. mashed banana (about 1 medium banana)
  • For the custard:
  • 1 c. granulated sugar
  • 1/2 c. all-purpose flour
  • 1/8 tsp. salt
  • 8 egg yolks
  • 4 c. whole milk
  • 1 tsp. vanilla extract
  • For the topping:
  • 1 1/2 c. heaving whipping cream
  • 1/4 c. granulated sugar
  • 1/8 tsp. vanilla extract
  • 4 medium bananas, sliced
  • 1/2 c. coarsely crushed vanilla wafers
  • 1/2 c. chopped pecans
  • Read more at http://www.thekitchenismyplayground.com/2014/07/banana-pudding-icebox-cake-dang-its-good.html#f7Vi05OBcAaL4BKK.99

Preparation

Step 1

PREPARE THE CAKE: Prepare cake mix according to package directions. Add mashed banana and beat with an electric mixer at medium speed until combined.
Pour batter into a 9x13" baking pan coated with non-stick cooking spray. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
Let cake cool for 5 minutes. Then use the handle of a wooden spoon to poke holes in the warm cake.
PREPARE THE CUSTARD: Combine sugar, flour, and salt in a medium saucepan. Whisk in egg yolks and then whisk in milk. Cook over medium-low heat, whisking constantly, 10 to 15 minutes until mixture is bubbly and very thick, like the consistency of thick chilled pudding {it will seem like this thickness will never happen, but it will! The mixture will have just begun to bubble and will turn thick.} Remove from heat and stir in vanilla extract.
Let cool 10 minutes, stirring occasionally. Pour over still-warm cake and spread evenly over the top. Cover and refrigerate until chilled, about 4 hours.
PREPARE THE TOPPING: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour whipping cream into the chilled bowl. Add sugar and vanilla extract. Beat on high speed until stiff peaks form.
Uncover cake, top with sliced bananas, and spread with whipped cream. Sprinkle crushed vanilla wafers and pecans on top. Can be served immediately or refrigerated until serving time.

Note ~ If you'd like, you could prepare this with pudding mix and Cool Whip. Use two small packages of instant pudding mix and prepare using the directions on the package for 'Classic Pudding Pie,' resulting in a thicker, more firm pudding. Use a large (16 oz.) container of Cool Whip.

Read more at http://www.thekitchenismyplayground.com/2014/07/banana-pudding-icebox-cake-dang-its-good.html#f7Vi05OBcAaL4BKK.99
Read more at http://www.thekitchenismyplayground.com/2014/07/banana-pudding-icebox-cake-dang-its-good.html#f7Vi05OBcAaL4BKK.99

View complete recipe