Banana Split Icebox Cake Recipe 455

BANANA SPLIT ICEBOX CAKE

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.

MINI BANANA SPLIT ICEBOX CAKES

Steps:

• In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes.
• For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream.
• Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry.

BANANA SPLIT CAKE V

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
• In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.

BANANA SPLIT ICEBOX CAKE RECIPE - (4.5/5)

Steps:

• 1. In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture. 2. On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight. 3. Before serving, top with chocolate syrup, strawberries and banana slices.

BANANA SPLIT ICEBOX CAKE

Steps:

• In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
• On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
• Before serving, top with chocolate syrup, strawberries and banana slices.

BANANA SPLIT ICE CREAM CAKE

Steps:

• In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. , In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm. , Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.

CHOCOLATE BANANA ICEBOX CAKE

Steps:

• Place a fine-mesh sieve over a medium bowl, and set it aside.
• In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
• Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
• Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
• Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
• Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
• Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
• To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.