Banana Split Icebox Cake recipe
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, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: chocolate syrup, halved fresh strawberries and
additional banana slices
Direction:
Combine pudding mix, sour cream, and whipped topping in a
large mixing bowl until incorporated. Mix in pineapple. Snip a
small hole in a corner of a food-safe plastic bag or in the tip of a
pastry bag. Pour pudding mixture into the bag.
Place 4 crackers in a rectangle on a flat serving plate. Squeeze
about 1 cup of pudding mixture over cracker layer; place about
1/4 cup banana slices over pudding mixture. Repeat layering
process 5 more times. Cover and chill overnight.
Top cake with more banana slices, strawberries, and chocolate
syrup right before serving.
Nutrition Information:
Calories: 405 calories
Protein: 4g protein.
Total Fat: 15g fat (11g saturated fat)
Sodium: 372mg sodium
Fiber: 2g fiber)
Total Carbohydrate: 60g carbohydrate (30g sugars
Cholesterol: 16mg cholesterol
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