Banana Split Icebox Cake Recipes

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 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.

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:

• Place colander in a 2 quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth.
• allowing cheese cloth to extend over outside edges.
• Spoon yogurt in colander.
• Cover loosely with plastic wrap, chill 1 1/2 hours.
• Spoon yogurt cheese into a bowl, discard liquid.
• Add powdered sugar, stir well.
• Reserve 1 cup yogurt cheese mixture, cover and chill.
• Add 3/4 cup thinly sliced banana to remaining yogurt cheese mixture, stir gently.
• Cover and chill.
• Combine cake flour, baking powder and salt, stir well and set aside.
• Beat 3 eggs yolks in a large mixing bowl at high speed of an electric mixer for 1 minute.
• Graduallly add 3/4 cup sugar, beating constantly until egg yolks are thick and pale (about 5 minutes).
• Add vanilla and 1/4 cup water, beating at low speed until blended.
• Add flour mixture to egg yolk mixture, beating at low speed until blended, set aside.
• Beat 5 egg whites (at room temperature) at high speed on an electric mixture until foamy.
• Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one fourth of egg white mixture into batter.
• Gently fold in remaining egg white mixture.
• Coat 2 (9inch) round cakepans with cooking spray and line bottoms with wax paper.
• Coat wax paper with cooking spray.
• Pour batter evenly into prepared pans.
• Bake at 375f degrees for 18 minutes or until cake springs back when touched lightly in centre.
• Let cool 10 minutes in pan on wire racks.
• Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire racks.
• Peel off wax paper, cool completely.
• Place 1 cake layer, top side up, on a serving plate.
• Spread evenly with strawberry spread, spoon banana mixture evenly over strawberry spread, and top with remaining cake layer.
• Spread evenly with reserved yogurt cheese mixture.
• Combine 3/4 cup sliced banana and lemon juice, toss gently.
• Drainand discard juice.
• Arrange sliced banana on top of cake, sprinkle with walnuts.
• Drizzle chocolate over top of cake.
• Chill 1 hour.
• Store loosely covered in refrigerator.

SPICED BANANA ICEBOX CAKE

Steps:

• Line a deep 9x9-inch baking pan with parchment paper.
• Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
• Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
• Fold in the whipped topping using a spatula, until the mixture is combined.
• Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
• Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
• Repeat a third time.
• Chill at least 2 hours or overnight.
• Serve topped with caramel sauce drizzle.

BANANA SPLIT ICEBOX CAKE

Steps:

• 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.