BANANA SPLIT ICEBOX CAKE
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! -Shelly Flye, Albion, Maine
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 405 calories, Fat 15g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 372mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
MINI BROOKLYN BLACKOUT ICEBOX CAKES
The famous Brooklyn Blackout Cake is traditionally made with layers of rich chocolate cake, filled with chocolate pudding and covered with cake crumbs. This no-bake version has all of the same decadent chocolate components -- and you don't need to turn on the oven.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Whip together the heavy cream and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the pudding with a rubber spatula until well combined.
- Cut 6 squares of plastic wrap large enough to completely line each cup of a 6-cup jumbo muffin pan with a slight overhang at the top.
- Spread 1 heaping tablespoon of the pudding mixture in the bottom of each lined muffin cup. Break up 2 cookies and fit them into an even layer over the pudding. Repeat twice with the pudding and cookies until all of the muffin cups are full, ending with a cookie layer on the tops. Cover each cup with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12. Reserve the remaining 6 cookies for garnish.
- When ready to serve, unwrap each cake and invert the muffin pan onto a large platter or cutting board all at once. Remove the plastic wrap. Transfer the individual cakes to serving plates. Crush the reserved cookies and sprinkle some on top of each cake, then drizzle with the chocolate syrup.
3-INGREDIENT BANANA ICEBOX CAKE
Provided by Food Network Kitchen
Time 8h15m
Yield one 9-inch cake (8 to 10 servings)
Number Of Ingredients 3
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.
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