Banana Split Icebox Cake - Nance & Robyn make the same recipe
Original Source/Author: 
dessert
Prep time: 
Total time: 
Serves: 10
 
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 - 3 medium bananas, sliced thin
  • Toppings: additional sliced bananas and sliced fresh strawberries
  • Chocolate Drizzle:
  • ¼ cup heavy cream
  • ¼ cup semi-sweet chocolate chips
Instructions
  1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag. (Or if you're annoying like Robyn, measure out the filling in 1-cup increments for each layer.)
  2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about ¼ cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
  3. Before serving, make the chocolate drizzle.
  4. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
  5. Arrange sliced fruit on top. Drizzle with chocolate and serve.
Recipe by DCEP at https://www.dinosaurscanteatpizza.com/banana-split-icebox-cake-nance-robyn-make-the-same-recipe/