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Banana Cream Icebox Cake

Banana Cream Icebox Cake

Enjoy a delightful Banana Cream Icebox Cake, a no-bake treat that's easy to make and perfect for any occasion.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box graham crackers (14.4 oz)
  • 4 ripe bananas
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 1 tbsp lemon juice

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • electric mixer

Method
 

  1. Line a 9×13 inch baking dish with parchment paper.
  2. In a large bowl, beat heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract; whip until stiff peaks form (3-5 minutes).
  3. Peel and slice bananas into even rounds; toss gently in lemon juice.
  4. Begin layering: place a layer of graham crackers in the dish, spread half of the whipped cream mixture over them, and add half of the sliced bananas.
  5. Repeat layering with another set of graham crackers, remaining whipped cream mixture, and bananas. Finish with graham crackers on top.
  6. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 26gProtein: 3gFat: 16g

Notes

This Icebox Cake is best enjoyed cold, and can last in the fridge for up to three days. Avoid freezing as the texture may be affected.

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