Banana Icebox Pudding Cake Gluten And Lactose Free Food

EASY ICEBOX CAKE

Steps:

• Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
• Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
• Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
• Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!

BANANA ICEBOX PUDDING CAKE (GLUTEN AND LACTOSE FREE)

Steps:

• Divide the contents of the box of gluten-free graham crackers in half. Use half to line the bottom of an 8 x 8 inch square pan.
• Place the other half of the graham crackers into a ziploc bag and crush them. A rolling pin works well for this but be careful not to break open the bag. Set aside.
• In a large mixing bowl, place the pudding mix, milk, yogurt, vanilla, and nutmeg. Whisk for two minutes until thickened.
• Spread just enough pudding to cover over the graham crackers in the bottom of your pan. Top with half of the sliced bananas.
• Spread more pudding over the bananas, just enough to cover them. Then sprinkle half of the crushed graham crackers evenly over top.
• Top with the remaing half of banana slices. Then spread remaining pudding over bananas. Sprinkle remaining graham cracker crumbs over top.
• Cover with wax paper or plastic wrap and refrigerate at least 2 hours before serving. Even better if made the night before.

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 ICEBOX CAKE

Steps:

• Line a 8 1/2" x 4 1/2" loaf pan with plastic, so there's a fair amount of overhang.
• Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you've added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn't get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.).
• Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you've used all the cream-making sure to end with the cream. If it starts to rise above the loaf pan, that's fine! Even good. Fold the extra plastic over the icebox cake. If it doesn't completely cover the surface, add more plastic wrap.
• Chill for at least 12 hours or up to 36.
• To unmold, peel away the plastic from the top. Carefully-but confidently-turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.