Banana Icebox Pie Food

BANANA ICEBOX PIE

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack before filling.
• In a large bowl, mash 2 bananas until smooth. Stir in condensed milk, vanilla, and a pinch of salt. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into banana mixture. Transfer to crust, cover with plastic, and freeze until firm, at least 12 hours.
• Cut remaining 2 bananas lengthwise into 1/4-inch thick slices. Layer banana slices on top of pie. Just before serving, sprinkle sugar evenly over bananas. Use a kitchen torch to caramelize sugar. Return pie to freezer for a few minutes if becomes too soft.

BANANA ICEBOX PIE

Steps:

• - Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack before filling. -In a large bowl, mash 2 bananas until smooth. Stir in condensed milk, vanilla, and a pinch of salt. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into banana mixture. Transfer to crust, cover with plastic, and freeze until firm, at least 12 hours. - Cut remaining 2 bananas lengthwise into 1/4-inch thick slices. Layer banana slices on top of pie. Just before serving, sprinkle sugar evenly over bananas. Use a kitchen torch to caramelize sugar. Return pie to freezer for a few minutes if becomes too soft.

3-INGREDIENT BANANA ICEBOX CAKE

Steps:

• Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
• Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
• To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.

BANANA PUDDING BEACH ICEBOX CAKE

Steps:

• Line the base and sides of a 9-inch springform cake pan with parchment paper.
• For the whipped cream:.
• In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside.
• For the banana filling:.
• In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth.
• Gently fold half of the whipped cream (roughly 2 1/2 cups) into the banana pudding mixture using a spatula until combined.
• For the vanilla filling:.
• In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined.
• Assembly:.
• Spread 1/3 of the banana filling into the base of the cake pan in an even layer.
• Spread 1/2 of the vanilla filling in an even layer over the banana filling layer.
• Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer.
• Spread another 1/3 of the banana filling layer over the wafers.
• Arrange the banana slices over the banana filling layer.
• Spread the last 1/3 of the banana filling over the sliced bananas.
• Spread the remaining vanilla filling mixture over the banana filling in an even layer.
• Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer.
• Place into the freezer for at least 4 hours until firm.
• Serve:.
• Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas.
• After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.

SPICED BANANA ICEBOX CAKE

Steps:

• Line a deep 9x9-inch baking pan with parchment paper.
• Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
• Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
• Fold in the whipped topping using a spatula, until the mixture is combined.
• Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
• Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
• Repeat a third time.
• Chill at least 2 hours or overnight.
• Serve topped with caramel sauce drizzle.

BANANA SPLIT ICEBOX CAKE

Steps:

• In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

CHOCOLATE BANANA ICEBOX CAKE

Steps:

• Place a fine-mesh sieve over a medium bowl, and set it aside.
• In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
• Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
• Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
• Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
• Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
• Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
• To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.

STRAWBERRY & BANANA ICE BOX PIE

Steps:

• Line pie crust with sliced bananas and strawberries.
• Whip cream cheese until light and fluffy; gradually beat in milk.
• Add lemon juice and vanilla; blend well.
• Pour over bananas and strawberries.
• Chill for 2 hours or until firm.