Imagine a dessert so creamy, so dreamy, and so effortlessly delicious that it requires zero baking and minimal effort. Your search for the perfect no-cook summer treat ends here! This Banana Cream Icebox Cake is not just a dessert; it's a cool, luscious experience that transforms simple ingredients into a heavenly layered masterpiece that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: -
Total Time: 4 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package of graham crackers
- 4 ripe bananas, sliced
- 2 cups of heavy whipping cream
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 package of instant vanilla pudding mix
- 2 cups of milk
Instructions
- Begin by gathering all your ingredients: 1 package of graham crackers, 4 ripe bananas, 2 cups of heavy whipping cream, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 package of instant vanilla pudding mix, and 2 cups of milk.
- In a mixing bowl, combine the instant vanilla pudding mix and 2 cups of milk. Whisk together until the mixture thickens, which should take about 2 minutes. Set aside.
- In another large mixing bowl, pour in the 2 cups of heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks form.
- Gradually add the 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the whipped cream while continuing to beat. Continue beating until stiff peaks form. Be careful not to overbeat, as this can turn the cream into butter.
- Once the pudding has thickened, gently fold it into the whipped cream mixture. Use a spatula to combine them until well blended, being careful not to deflate the whipped cream.
- Now, it's time to assemble the cake. Start by laying a single layer of graham crackers at the bottom of a 9x13 inch dish. You can break them into smaller pieces if necessary to fit the bottom of the dish.
- Spread a layer of the banana cream mixture over the graham crackers, smoothing it out evenly.
- Next, add a layer of sliced bananas over the cream mixture, distributing them evenly.
- Repeat the layering process: add another layer of graham crackers, followed by more banana cream mixture, and then another layer of sliced bananas. Continue this process until all ingredients are used, finishing with a layer of the banana cream mixture on top.
- Cover the dish with plastic wrap or aluminum foil and place it in the refrigerator. Allow the cake to chill for at least 4 hours, or preferably overnight. This will allow the graham crackers to soften and the flavors to meld together.
- Once chilled, remove the cake from the refrigerator. You can garnish the top with additional banana slices or whipped cream if desired.
- Cut into squares and serve chilled. Enjoy your delicious Banana Cream Icebox Cake!
Tips
- Choose Perfectly Ripe Bananas: Select bananas that are ripe but not overly mushy. They should have some golden color with a few brown spots for the best flavor.
- Whip Cream Carefully: When beating heavy cream, stop when stiff peaks form. Over-beating can turn your cream into butter, ruining the cake's texture.
- Chill Time is Crucial: Patience is key! Let the cake sit in the refrigerator for at least 4 hours, preferably overnight. This allows the graham crackers to soften and flavors to meld.
- Prevent Banana Browning: If preparing in advance, you can toss banana slices in a little lemon juice to prevent rapid browning.
- Make Ahead Friendly: This dessert can be prepared up to 2 days in advance, making it perfect for parties and gatherings.
- Serving Tip: For clean, neat slices, use a knife dipped in hot water and wiped dry between cuts.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
