Ingredients:
- Banana cream mix
- Milk
- 2 containers of whipped topping
- Graham crackers
- Fresh banana slices for garnish (optional)
Instructions:
- Prepare the Pudding Mixture:
- In a large mixing bowl, combine the banana cream mix with milk. Using a whisk, stir them together until they are well combined.
- Continue to whisk vigorously for about 1 minute or until the mixture starts to thicken. This step is crucial as it ensures that your cake has the right consistency.
- Incorporate Whipped Topping:
- Gently fold in one container of whipped topping into the thickened pudding mixture. Folding rather than mixing helps maintain the light, airy texture of the whipped topping.
- Layer the Graham Crackers:
- Cover the bottom of a 9×13-inch baking dish with graham crackers. You may need to break some crackers to fit them perfectly without leaving any large gaps.
- Add the Pudding Layer:
- Spoon one-third of the pudding mixture over the graham crackers and use an offset spatula to smooth it into an even layer.
- Repeat the Layers:
- Place another layer of graham crackers over the first pudding layer, followed by another third of the pudding. Repeat this process one more time, ending with a layer of graham crackers.
- Top with Whipped Topping:
- Spread the second container of whipped topping over the final layer of graham crackers, ensuring that the crackers are completely covered. This prevents them from drying out.
- Refrigerate:
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the graham crackers to soften and absorb the moisture from the pudding and whipped topping, creating a wonderfully moist texture.
- Garnish and Serve:
- Just before serving, sprinkle the top with crushed leftover graham crackers and add fresh banana slices for garnish if desired. Slice the cake using a knife that has been run under hot water and then dried; this makes cutting through the layers easier.
Storage:
- Refrigerate: Keep the icebox cake in the fridge, covered with plastic wrap, for up to 4 days.
- Freeze: This cake can also be frozen for up to 3 months. Enjoy it straight from the freezer for a delightfully cold treat.
Tips:
- Banana Ripeness: Use ripe bananas for garnishing. They are sweeter and softer, which complements the creamy texture of the cake.
- Smoothing Layers: An offset spatula is ideal for smoothing out each layer evenly, ensuring a neat and professional finish.
This recipe is perfect for a make-ahead dessert that will impress at any gathering. The soft, creamy layers combined with the crunch of graham crackers and the sweetness of bananas make for a delightful dessert experience.
