Banana Ice Box Cake Recipe

Banana Ice Box Cake

1. 1

   Prepare pudding

   In a medium bowl, whisk the instant vanilla pudding mix with 3 cups of cold milk until smooth and slightly thickened (about 2 minutes). Let it rest for 2 minutes to set while you prepare other components.

2. 2

   Optional cream cheese enrich

   If using cream cheese, soften the 4 oz at room temperature. In a separate bowl, beat the cream cheese with 1 tablespoon of the powdered sugar until smooth. Fold the softened cream cheese into the prepared pudding until fully incorporated and smooth. This yields a richer filling. If not using cream cheese, proceed with pudding alone.

3. 3

   Whip cream

   In a chilled bowl, pour 1 cup heavy cream, add 1 tablespoon powdered sugar (reserve 1 tbs measured from the ingredient list) and 1 tsp vanilla extract. Whip to medium-stiff peaks (about 2–4 minutes with a hand or stand mixer). Fold half of the whipped cream into the pudding mixture gently to lighten; reserve the other half for topping and layering.

4. 4

   Slice bananas

   Peel and slice the 4 medium bananas into 1/4-inch (6 mm) rounds. If desired, toss lightly with 2 tsp banana liqueur or syrup to slow browning and intensify banana flavor.

5. 5

   Assemble base (optional)

   If you prefer a firmer bottom, crush half of the wafers (about 6 oz) into coarse crumbs, mix with 2 tbs melted butter and a pinch of salt, and press into the bottom of a 9x9-inch (or similar) baking dish to form a thin base. Otherwise, skip this step and start layering wafers directly.

6. 6

   Layer cake

   Spread a thin layer of the pudding mixture (about 1 cup) over the base (or dish bottom). Arrange a single layer of whole vanilla wafers to cover the surface, breaking a few to fit gaps. Top the wafer layer with about one-third of the sliced bananas in an even layer. Spoon and spread another cup of pudding mixture over the bananas to cover them. Repeat: add another layer of wafers, another third of bananas, and another cup of pudding. Finish with a final layer of wafers and the remaining pudding spread evenly on top. Reserve some whipped cream for the final topping if desired.

7. 7

   Top and chill

   Spread the remaining whipped cream over the top layer of pudding (or pipe decoratively). Sprinkle the top with 2 tbs grated chocolate or chocolate shavings. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. During chilling, wafers soften and cake sets.

8. 8

   Serve

   When ready to serve, slice into squares. For best appearance, run a thin knife under hot water, dry it, then slice. Serve chilled. Leftovers keep well covered in the refrigerator for up to 3 days.