Banana Pudding Icebox Cake
- Ready In:
- 12hrs 30mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 2⁄3 cup instant malted milk powder
- 1 pinch kosher salt
- 2 cups heavy cream
- 4 ripe bananas, peeled and sliced (about as thick as the wafers)
- 7 ounces vanilla wafers
directions
- Line a 8 1/2" x 4 1/2" loaf pan with plastic, so there’s a fair amount of overhang.
- Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you’ve added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn’t get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.).
- Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you’ve used all the cream—making sure to end with the cream. If it starts to rise above the loaf pan, that’s fine! Even good. Fold the extra plastic over the icebox cake. If it doesn’t completely cover the surface, add more plastic wrap.
- Chill for at least 12 hours or up to 36.
- To unmold, peel away the plastic from the top. Carefully—but confidently—turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.