Banana Cream icebox Cake
All the taste of Banana Cream pie made into a refrigerated Cake. A perfect dessert for the hot days of summer.
Servings: 12 servings
Calories: 380kcal
Equipment
- 1 13x9 baking pan quarter size for those in the UK/AU
- hand mixer
- rubber spatula
- 1 large mixing bowl
Ingredients
- 8 oz. cream cheese 1 pkg., softened
- 2 1/2 cups whole milk chilled
- 5.1 oz. Banana pudding mix 1 lrg. box
- 2 tsp vanilla extract
- 16 oz. whipped cream (whipped) or cool whip 1 container, plus more if you would like to decorate the top with more cream and banana
- 14.4 oz. Graham Crackers 1 box
- 4 large bananas sliced into desired thickness
Instructions
- Beat cream cheese until light and fluffy.
- Add milk, continuing to beat on low speed (alternatively, you can use a whisk).
- Add pudding mix, vanilla and beat until thickened.
- Fold in half of whipped cream or cool whip, using rubber spatula.
- Place two spoonful's of cream mixture into bottom of baking pan. Place a single layer of graham crackers on top.
- Spread 1/3 of cream mixture over top, topping with a layer of sliced bananas.
- Continue layering until you have three layers of Crackers, cream and banana.
- To with remaining whipped cream or cool whip.
- Let set in refrigerator for minimum 4 hours. Cut into 12 pieces.
- Before serving, garnish with remaining whipped cream or cool whip, a banana slice and some crumbled graham crackers (or serve as is).
- Enjoy!
Notes
Bananas will brown and be mushy if you garnish before chilling. Lemon juice will help prevent the browning, but may change the flavour of your cake.
Will store for 2-3 days in airtight container in fridge. Frozen bananas don't thaw well and liquefy, so don't freeze!
You can substitute strawberries for bananas!