Icebox cakes have to be some of the easiest recipes that I have ever come across. I love how everything just “bakes” in the fridge. I remember the first time I heard about an icebox dessert. it was on the 6 o’clock news. It wasn’t for a cake but rather a key lime pie. I ended up making it and it was so stinkin’ good! This banana split icebox cake is no exception. It turns out amazing.
There really isn’t any hassle in this dessert. All you do is layer sweet things and place the finished product in the fridge to chill for awhile.
If I can make this dessert anyone can.
Ingredients
Cake
1 box graham crackers
1 carton whipped topping
1 cup sour cream
1 packet vanilla instant pudding
3 bananas
1 can crushed pineapple (8 oz. Drain the juice)
Chocolate Sauce
¼ cup heavy whipping cream
¼ cup semi-sweet chocolate chips
Instructions
Mix the whipped topping, pudding mix, and sour cream in a large bowl. Fold in the pineapple.
Layer the graham crackers on a plate
Spread the whipped topping mixture on the graham crackers
Add the bananas
Repeat the layers five times
Refrigerate for eight hours or overnight
Prepare strawberries and bananas for topping
Heat heavy cream in the microwave for thirty seconds. Pour in the chocolate bits and let it sit for a minute.
Stir
Add the strawberries and banana topping
Drizzle the chocolate sauce on top.
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Quick Tip: Feel free to top this cake with all of your favorite banana split toppings.
Thank you to Get Me Cooking for this amazing recipe.