Banana Split Icebox Cake Recipe by Jeanie Hesse - Musely
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Banana Split Icebox Cake Recipe

posted in Food & Drink > Recipes
  • 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

  • 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.

    Makes 1 Banana Split Ice Box Cake, servings for 12


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