Chocolate-Banana Icebox Cake

By Joelene

Ingredients

• 1 14 oz. can sweetened condensed milk
• 1/2 c. granulated sugar
• 1/3 c. cornstarch
• 1/8 tsp. kosher salt
• 4 c. whole milk
• 4 lg. egg yolks
• 2 tsp. pure vanilla extract
• 1/2 c. mini semisweet chocolate chips
• 1 14.4 oz. box graham crackers
• 6 lg. bananas
• 1 1/2 c. heavy cream
• 1 oz. bittersweet chocolate, for serving

Preparation

Step 1

Place the unopened can of condensed milk in a large saucepan, cover with water and bring the water to a boil. Reduce heat, cover pot and simmer for 2 hours (check occasionally to ensure that the can is fully submerged). Remove the can from the water and let it cool at least 30 minutes before opening.
IN a medium saucepan, combine the granulated sugar, cornstarch and salt. Add 1/2 cup milk and stir to form a smooth paste. Whisk in the remaining 3 1/2 cups milk and the egg yolks. Stirring continuously, bring the mixture to a simmer and continue stirring until thickened, 3 to 5 minutes. Remove from heat and stir in the vanilla.
Transfer half the mixture (about 2 /12 cups) to a medium bowl. Add the chocolate chips to the pot; stir until melted and smooth.
Line the bottom of a 9 by 13 inch casserole dish with graham crackers, breaking as necessary to fit. Spoon the vanilla pudding on top, spreading to smooth. Slice the bananas about 1/4 inch thick and arrange on top of the pudding. Top with a layer of graham crackers.
OPen the can of condensed milk and spread it on top of the graham crackers, then sandwich with another layer of crackers. Arrange another layer of bananas on top.
Spoon the chocolate pudding over the bananas, gently spreading to smooth. Refrigerate until chilled, about 1 hour or up to overnight, covering after 1 hour.
Just before serving, make the whipped cream. Using an electric mixer beat the heavy cream in a large bowl until stiff peaks form, 2 to 3 minutes. Spread over the chocolate pudding. Use a vegetable peeler to shave chocolate on top of the cream, if desired