Bananapuddingbeachiceboxcake Recipes

Steps:

• Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
• Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
• To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.

Steps:

• Line a 8 1/2" x 4 1/2" loaf pan with plastic, so there's a fair amount of overhang.
• Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you've added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn't get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.).
• Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you've used all the cream-making sure to end with the cream. If it starts to rise above the loaf pan, that's fine! Even good. Fold the extra plastic over the icebox cake. If it doesn't completely cover the surface, add more plastic wrap.
• Chill for at least 12 hours or up to 36.
• To unmold, peel away the plastic from the top. Carefully-but confidently-turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.

Steps:

• Line the base and sides of a 9-inch springform cake pan with parchment paper.
• For the whipped cream:.
• In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside.
• For the banana filling:.
• In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth.
• Gently fold half of the whipped cream (roughly 2 1/2 cups) into the banana pudding mixture using a spatula until combined.
• For the vanilla filling:.
• In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined.
• Assembly:.
• Spread 1/3 of the banana filling into the base of the cake pan in an even layer.
• Spread 1/2 of the vanilla filling in an even layer over the banana filling layer.
• Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer.
• Spread another 1/3 of the banana filling layer over the wafers.
• Arrange the banana slices over the banana filling layer.
• Spread the last 1/3 of the banana filling over the sliced bananas.
• Spread the remaining vanilla filling mixture over the banana filling in an even layer.
• Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer.
• Place into the freezer for at least 4 hours until firm.
• Serve:.
• Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas.
• After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.

Steps:

• In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
• In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
• Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

Steps:

• In a 9" Springform pan, layer as follows: 1) Cookies in bottom of pan 2) Pudding, thin layer 3) Sliced bananas 4) Cool Whip (or prepared whipped cream) Repeat layers 3-4 times, or until pan is full, ending with Cool Whip on top. Garnish with crumble cookies, if desired. Chill 4-6 hours before removing side of pan. Slice as you would a cake and serve. Garnish each slice with florets of whipped cream, if desired.

Steps:

• In a medium sized bowl combine instant vanilla pudding and milk together with a whisk. Add yogurt and cream cheese to pudding. Mix well. Fold in COOL WHIP.
• Place graham cracker sheets in a single layer on the bottom of a 9x13 pan. Top the graham crackers with half of the pudding mixture, spreading evenly across crackers. Top pudding mixture with half of the sliced bananas. Drizzle with half of the melted chocolate.
• Top the above layer with a single layer of vanilla wafers, remaining bananas, and the remaining pudding mixture. Drizzle chocolate on top.
• Refrigerate for a minimum of 4 hours or overnight.

Steps:

• In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add sour cream and COOL WHIP; mix well.
• Drain peaches, reserving juice. Reserve 3 peach slices for later use. Slice bananas and chop remaining peach slices; place in medium bowl.
• Spread 1/3 cup of the pudding mixture onto bottom of 9-inch springform pan; top evenly with half of the ladyfinger pieces. Drizzle with half of the reserved peach juice; cover with 1-1/2 cups of the remaining pudding mixture.
• Top with layers of fruit mixture, half of the remaining pudding mixture and remaining ladyfinger pieces. Drizzle with remaining peach juice. Top with remaining pudding mixture.
• Cut reserved peach slices lengthwise in half; arrange over top of dessert.
• Refrigerate overnight.

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

Steps:

• Crust
• Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
• Filling and assembly
• While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
• Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
• When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
• Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.