Ingredients for Banana Pudding Beach Icebox Cake
- Cream Cheese (not used in recipe)
- Sugar (not used in recipe)
- 2 cups cold milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 (5.1 ounce) package instant vanilla pudding mix
- 1/4 cup powdered sugar
- 1 (11 ounce) box vanilla wafers
- 2 bananas, sliced
- Cream (not used in recipe)
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How to Make Banana Pudding Beach Icebox Cake
- In a large bowl, whisk together the milk and instant vanilla pudding mix until smooth and creamy.
- Gently fold in the whipped cream until just combined. Be careful not to overmix.
- In a 9x13 inch baking dish, layer half of the vanilla wafers.
- Top with half of the sliced bananas.
- Spread half of the pudding mixture evenly over the bananas.
- Repeat layers: remaining vanilla wafers, remaining bananas, and remaining pudding mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set.
- Before serving, garnish with your desired toppings such as toasted coconut flakes, chopped pecans, or maraschino cherries.
- Slice and serve chilled. Enjoy your tropical escape!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
365g
Fat
266g
Carbs
42g
