Banana Split Icebox Cake Recipe photo by Taste of Home
Banana Split Icebox Cake
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 10 servings.
A friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it special by adding fruit. —Shelly Flye, Albion, Maine
Ingredients
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1 carton (16 ounces) frozen whipped topping, thawed
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1 cup sour cream
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1 package (3.4 ounces) instant vanilla pudding mix
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1 can (8 ounces) crushed pineapple, drained
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24 whole graham crackers
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2 medium bananas, sliced
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Toppings: Chocolate syrup, halved fresh strawberries and additional banana slices
Directions
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1.
In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag.
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2.
On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight.
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3.
Just before serving, top with chocolate syrup, strawberries and additional banana slices.
Nutrition Facts
1 piece: 405 calories, 15g fat (11g saturated fat), 16mg cholesterol, 372mg sodium, 60g carbohydrate (30g sugars, 2g fiber), 4g protein.
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