Saturday, April 26, 2014

Super Easy Banana Cream Ice Box Cake


Since I always post recipes I bake from scratch, I thought it was about time I'd include one that is super easy, does not involve baking, and is extremely tasty at the same time. In comes Banana Cream Ice Box Cake. The idea for it evolved as a combination of a Banana Cream Pie Anna makes at home quite often and a recipe for an Éclair Ice Box Cake I kept seeing on Pinterest over and over again. We had a few very ripe bananas at home that needed using up but I wasn't in the mood for baking another banana bread (as great as my recipe is), so I thought I'd go the super easy route this time. But instead of layering the vanilla pudding and the whipped cream- as Anna does in the Banana Cream Pie, I combined the two to create one fluffy light cream that made this dessert irresistible. So, here it is:

Super Easy Banana Cream Ice Box Cake
18 Graham Crackers
3 bananas, peeled and sliced thinly
1 pkg (3.4 oz) instant vanilla pudding
1 1/2 cups cold milk
1 tub (8oz) Cool Whip, thawed
about 1 cup chocolate ganache to cover top (optional but recommended; * see recipe below)
1/2 chopped walnuts or other nuts (totally optional)
Combine vanilla pudding with milk and whisk until combined and thickened, about 3 minutes. Add Cool Whip and stir in until you get a homogenous cream.
In an 8x8 inch pan, arrange graham crackers on bottom- you will need to break some of them into halves or quarters in order to cover the whole pan. Spoon about 1/3 of the pudding mixture on top of the graham crackers. Arrange banana slices on top, pushing them down a little, to sink them slightly into the cream. Repeat layering crackers, cream, bananas, and again crackers, cream, bananas. Finish with one last layer of crackers.

I had some chocolate ganache left over from another recipe, so I just warmed it up for about 15 seconds in the microwave and drizzled it on top. Then, I sprinkled some chopped walnuts, just because I love them. :) I left the cake in the refrigerator overnight to set. We just enjoyed it for dessert today and everyone raved about it. Not bad for about 15 minutes of work! :)

* For Chocolate Ganache, mix 1/2 chocolate chips with 1 cup of almost boiling heavy whipping cream- stir to melt the chocolate and use as required. It is delicious! If you have any leftover, simply store in the fridge for another week or so. When ready to use, if you need it spreadable again, just warm it up in the microwave for a few seconds and you are good to go!

Recipe adapted from: hugsandcookiesxoxo

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