One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss!
—Shelly Flye, Bangor, Maine
Banana Split Icebox Cake Recipe
TOTAL TIME: Prep: 30 min. + chilling
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MAKES: 10 servings
Ingredients
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1 carton (16 ounces) frozen whipped topping, thawed
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: chocolate syrup, halved fresh strawberries and additional banana slices
Directions
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Banana Split Icebox Cake Recipe
TOTAL TIME: Prep: 30 min. + chilling
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MAKES: 10 servings
Ingredients
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1 carton (16 ounces) frozen whipped topping, thawed
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: chocolate syrup, halved fresh strawberries and additional banana slices
Directions
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- 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 or in a corner of a food-safe plastic bag. Transfer pudding mixture to bag.
- On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Refrigerate, covered, overnight.
- Just before serving, top with chocolate syrup, strawberries and additional banana slices. Yield: 10 servings.
Nutritional Facts
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1 slice: 405 calories, 15g fat (11g saturated fat), 16mg cholesterol, 372mg sodium, 60g carbohydrate (30g sugars, 2g fiber), 4g protein.
Courtesy: Taste of Home
