Sep. 4th, 2013

nverland: (cooking 3)
[personal profile] nverland
At the Heart of Orion

 photo AttheHeartofOrion.jpg

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 photo banana-split-icebox-cake.jpg

Banana Split Icebox Cake

Ingredients

1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)
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 thin
Toppings: additional sliced bananas and sliced fresh strawberries
Chocolate Drizzle:
1/4 cup heavy cream
1/4 cup semi-sweet chocolate chips

Instructions

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.
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 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
Before serving, make the chocolate drizzle. 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.
Arrange sliced fruit on top. Drizzle with chocolate and serve.

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