Banana Split Icebox Cake
Nb persons: 0
Yield:
Preparation time:
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| Directions: |
• Preheat oven to 350°.
• In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar
• Add melted butter, mix until combined.
• Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan.
• Press to flatten well.
• Bake at 350° for 15 minutes, until brown.
• Cool completely on a wire rack (you can speed it along in the refrigerator).
• Line cooled Graham cracker crust with sliced and diced bananas, set aside.
• 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.
• Set aside whipped cream.
• In a large mixing bowl, beat cream cheese until fluffy.
• Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.
• 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.
• Spread filling mixture over bananas in Graham cracker crust.
• Top with well drained pineapple.
• Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.
• Top with maraschino cherries and diced pecans.
• Note: you can add drizzled chocolate syrup if you like.
• Refrigerate overnight to allow to fully set.
Recipe uploaded with Shop'NCook for iPhone.
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