Ingredients
delicious. This is like no other Banana Split Icebox Cake you have had before!
Prep Time:45 minutes plus overnight for setting
Cook time:15 minutes
Ingredients for Crust:
1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
1 stick Unsalted Butter, melted
Ingredients for Filling:
1 (8oz) package Cream Cheese
1 (14oz) can Sweetened Condensed Milk
2 small boxes instant Banana Pudding Mix
3 cups cold Milk
1 tsp Banana Extract
3 cups cold Heavy Whipping Cream
1/4 cup Confectionery Sugar
1 (20oz) can Crushed Pineapple, well drained
2- 3 Bananas, peeled, sliced and diced
1 small jar Maraschino Cherries, well drained
2 TBSP Pecans, chopped
Preparation
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.
