Banana Split Icebox Cake
BANANA SPLIT ICEBOX CAKE
Today is my oldest sister’s birthday. She’s 20 years older than me and has always been like a second mom to me. She ran the St. George marathon with me a year and a half ago. She’s warm, bubbly, and one hot mama. Even 20 years after she left high school people would stop me and ask, “You must be Shelly’s sister?”
I still can’t believe she’s a grandma. Her four grandkids call her “Grandma Sugar”.
I know it’s WAY in the future for me but I’m a little sad that name is taken. Now my grandkids are going to have to call me “Grandma Butter” at the rate I’m going.
Happy Birthday Shelly!
OTHER CAKE RECIPES
- Banana Split Dessert
- Chunky Monkey Eclair Cake
- Ice Cream Sandwich Cake
- Strawberry and Cream Cake
- Peanut Butter Sheet Cake
- Chocolate Eclair Cake
- Pina Colada Poke Cake
Banana Split Icebox Cake
Banana split icebox cake can and needs to be made ahead of time. Although it looks fancy, it couldn't be made any easier by layering graham crackers, bananas, and a cream filling.
- 1 carton (16 ounces frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream))
- 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 thin
- Toppings: additional sliced bananas and sliced fresh strawberries
- Chocolate Drizzle:
- 1/4 cup heavy cream
- 1/4 cup semi-sweet chocolate chips
In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
Arrange sliced fruit on top. Drizzle with chocolate and serve.
Source: adapted from Shelly Flye from Taste of Home