Side Pannel
Banana Split Icebox Cake
- Prep Time: 45 minutes
- Cooking Time: 15 minutes
- Serves: 12 servings
Banana Split Icebox Cake
- Recipe Submitted by Whoopie on 11/03/2014
Category: Kids, Gifts, Holiday, Fruit, Frozen, Cakes
Ingredients List
- ~~~~~~For Crust~~~~~~~
- Ӣ 1 1/2 cups Graham Cracker Crumbs
- Ӣ 1/4 cup Sugar
- Ӣ 1 stick Unsalted Butter, melted
- ~~~~~~~~For Filling~~~~~~~~~~~~~~
- Ӣ 1 (8oz) package Cream Cheese
- Ӣ 1 (14oz) can Sweetened Condensed Milk
- Ӣ 2 small boxes instant Banana Pudding Mix
- Ӣ 3 cups cold Milk
- Ӣ 1 tsp Banana Extract
- Ӣ 3 cups cold Heavy Whipping Cream
- Ӣ 1/4 cup Confectionery Sugar
- Ӣ 1 (20oz) can Crushed Pineapple, well drained
- Ӣ 2- 3 Bananas, peeled, sliced and diced
- Ӣ 1 small jar Maraschino Cherries, well drained
- Ӣ 2 TBSP Pecans, chopped
Directions
”¢ Preheat oven to 350°.
Ӣ In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar
Ӣ Add melted butter, mix until combined.
Ӣ Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan.
Ӣ Press to flatten well.
”¢ Bake at 350° for 15 minutes, until brown.
Ӣ Cool completely on a wire rack (you can speed it along in the refrigerator).
Ӣ Line cooled Graham cracker crust with sliced and diced bananas, set aside.
Ӣ 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.
Ӣ Set aside whipped cream.
Ӣ In a large mixing bowl, beat cream cheese until fluffy.
Ӣ Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.
Ӣ 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.
Ӣ Spread filling mixture over bananas in Graham cracker crust.
Ӣ Top with well drained pineapple.
Ӣ Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.
Ӣ Top with maraschino cherries and diced pecans.
Ӣ Note:
you can add drizzled chocolate syrup if you like.
Refrigerate overnight to allow to fully set.
Ӣ In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar
Ӣ Add melted butter, mix until combined.
Ӣ Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan.
Ӣ Press to flatten well.
”¢ Bake at 350° for 15 minutes, until brown.
Ӣ Cool completely on a wire rack (you can speed it along in the refrigerator).
Ӣ Line cooled Graham cracker crust with sliced and diced bananas, set aside.
Ӣ 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.
Ӣ Set aside whipped cream.
Ӣ In a large mixing bowl, beat cream cheese until fluffy.
Ӣ Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.
Ӣ 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.
Ӣ Spread filling mixture over bananas in Graham cracker crust.
Ӣ Top with well drained pineapple.
Ӣ Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.
Ӣ Top with maraschino cherries and diced pecans.
Ӣ Note:
you can add drizzled chocolate syrup if you like.
Refrigerate overnight to allow to fully set.
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