Do I really need to say anything to convince you to try this Banana Split Icebox Cake? I mean, just look at that picture. HOW can you resist? Treat yourself before summer is over!
I made this for Charlie’s birthday. For dessert I wanted something he would like, since he’s not a huge fan of regular cake-he just wants the frosting. I pinned this Banana Split Icebox Cake from the Girl Who Ate Everything and I knew it would be perfect. It was light and refreshing, not overly sweet, and full of flavors that Charlie loves. Everyone raved about it-I didn’t even have any leftovers to eat. Bummer.
INGREDIENTS
1 carton (16 ounces) frozen whipped topping, thawed
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple or pineapple tidbits, drained
Whole graham crackers (about 25)
2-3 medium bananas, sliced thin
Toppings: additional sliced bananas and sliced fresh strawberries
Chocolate Drizzle:
1 Tbsp vegetable oil
1/4 cup milk chocolate chips
PREPARATION
1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple.
2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. To make this larger, I added one more graham cracker along the edge by breaking it into 4 small rectangles along the score marks and lining those pieces up alongside the whole graham crackers. Spread about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times (or as many as you have filling, crackers and bananas for.) Cover and refrigerate for at least 8 hours or overnight, which is best. Graham crackers should be soft.
3. Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the chocolate chips and oil in the microwave in 15 second increments, stirring well between heating. Let cool slightly while preparing the bananas and strawberries for the topping.
4. Arrange sliced fruit on top. Drizzle with chocolate and serve.