Banana Pudding Beach Icebox Cake
"A refreshing island oasis with a chilly banana theme is perfect for a summer afternoon."
- Ready In:
- 5hrs
- Ingredients:
- 14
- Yields:
-
1 9-inch cake
ingredients
-
For the whipped cream
- 3 cups heavy cream
- 1⁄2 cup powdered sugar
-
For the banana filling
- 8 ounces cream cheese
- 1⁄2 cup granulated sugar
- 6 tablespoons milk
- one package instant banana pudding mix (3.5 ounce)
-
For the vanilla filling
- 8 ounces cream cheese
- 1⁄2 cup granulated sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
-
For assembly
- 7 ounces vanilla wafers (50 cookies)
- 1⁄4 cup milk
- 3 -4 ripe bananas, sliced into 1/2-inch coins
- 6 -12 shell-shaped chocolate
directions
- Line the base and sides of a 9-inch springform cake pan with parchment paper.
-
For the whipped cream:
- In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside.
-
For the banana filling:
- In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth.
- Gently fold half of the whipped cream (roughly 2 1/2 cups) into the banana pudding mixture using a spatula until combined.
-
For the vanilla filling:
- In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined.
-
Assembly:
- Spread 1/3 of the banana filling into the base of the cake pan in an even layer.
- Spread 1/2 of the vanilla filling in an even layer over the banana filling layer.
- Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer.
- Spread another 1/3 of the banana filling layer over the wafers.
- Arrange the banana slices over the banana filling layer.
- Spread the last 1/3 of the banana filling over the sliced bananas.
- Spread the remaining vanilla filling mixture over the banana filling in an even layer.
- Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer.
- Place into the freezer for at least 4 hours until firm.
-
Serve:
- Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas.
- After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.
Questions & Replies
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I assume "banana" pudding..it isn't stated
Reviews
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Im thinking of soaking the wafers in coconut rum and/or coffee and chocolate liquer.
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Absolutely amazing and easy. -
I loved the flavors of this icebox cake! The sweet flavor of the fresh banana slices really came through and they were nice and creamy even when frozen. I think this would be a great dessert to make in the summertime for friends as it’s really easy to assemble ahead of time and looks impressive. -
I won't be making this NASTY sounding cake.
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instant pudding mix? does it make a difference?
Tweaks
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The directions for this recipe could be much clearer, but now that I've made it once, here are a couple of suggestions: first of all, this would be good with a cookie crumb crust, like a cheesecake crust. Also, make the whipped cream before making the cream cheese parts. The pudding set before I could add the whipped cream and was hard to make smooth. When I made the vanilla part, I had done that, and it made a much smoother batter. I might make this again. -
Boy, does this recipe need editing! - If you're going to discuss the banana pudding layer first, then list those ingredients first. - No where is it mentioned that the two different cream layers are divided into thirds. - Are the 50 wafers evenly divided into 25 and 25? - "Additional milk" for dipping wafers needs to be added to the ingredient list. - Layering should be discussed all at once and last, not here and there.
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You know....a little common sense goes a long way. If you are making two layers....then of course it is 25 and 25
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Where is the mention of the third heavy cream for the whipped cream layer?
RECIPE SUBMITTED BY
Food.com
United States
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