Banana Split Icebox Cake
Description
This will be a big hit with your family and friends because it is so smooth and delicious! It's wonderful to be able to make an easy dessert with no baking involved. During the holidays, it frees up the oven for your main dishes.
Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1 stick unsalted butter, melted
Filling:
1- 8o.) pkg. cream cheese
1-14oz. can Sweetened Condensed milk
2 small boxes instant banana pudding mix
3 c. cold milk
1 t. banana extract
3 c. cold heavy whipping cream
1/4 c. confectionery sugar
1-20 oz. can crushed pineapple, well drained
2- 3 bananas, peeled, sliced and diced
1 small jar maraschino cherries, well-drained
2 T. pecans, chopped
Directions
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Preheat oven to 350 degrees.
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 inch pan. Press to flatten well.
Bake 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.
You can add drizzled chocolate syrup if you like. Refrigerate overnight to allow to fully set.
Serves 12