Icebox Banana Cake With Chocolate Cream Food

CHOCOLATE BANANA ICEBOX CAKE

Steps:

• In a medium sized bowl combine instant vanilla pudding and milk together with a whisk. Add yogurt and cream cheese to pudding. Mix well. Fold in COOL WHIP.
• Place graham cracker sheets in a single layer on the bottom of a 9x13 pan. Top the graham crackers with half of the pudding mixture, spreading evenly across crackers. Top pudding mixture with half of the sliced bananas. Drizzle with half of the melted chocolate.
• Top the above layer with a single layer of vanilla wafers, remaining bananas, and the remaining pudding mixture. Drizzle chocolate on top.
• Refrigerate for a minimum of 4 hours or overnight.

CHOCOLATE, BANANA, AND GRAHAM CRACKER ICEBOX CAKE

Steps:

• Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
• Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
• Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
• Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE

Steps:

• In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
• In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
• Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

MINI BANANA SPLIT ICEBOX CAKES

Steps:

• In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes.
• For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream.
• Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry.

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.

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.

CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE

Steps:

• In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
• In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.
• Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
• Cook's Note:.
• Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

CHOCOLATE ANGEL ICE BOX CAKE

Steps:

• Line 9x3" loaf pan with plastic wrap by placing a 16" strip lengthwise and a 12" strip widthwise.
• Slice store bought Angel Food Cake into 1" slices. Set aside.
• Coarsely chop Chocolate Almond Bar(s) (enough to equal 6 ounces). Can use plain bar(s), but we like the texture and flavor of chopped almonds in the finished cake.
• Place in double boiler with semi sweet chocolate chips, have water below at a strong simmer.
• Stir chocolate constantly until melted and mixed thoroughly.
• Using stand mixer, whip egg whites until stiff.
• In separate bowl, with clean beaters, whip one 1 cup cream, until thick. Set aside. (Save remaining cream until following day.).
• In separate bowl, beat egg yolks til thick (about 5 minutes).
• Slowly stream melted chocolate into egg yolks, beating thoroughly. Set aside.
• Carefully fold stiffly beaten egg whites into Chocolate mixture. Then fold in Whipped Cream.
• Line bottom of loaf pan with angel food cake slices.Place heaping spoonful of chocolate/cream mixture, fully covering cake slices. Place angel food slices over, layering with chocolate cream mixture, ending with cake slices.
• Fold plastic wrap over securely.
• Place in refrigerator for at least 4 hours; overnight is preferred.
• Prior to serving, whip remaining cream until stiff, adding confectioners' sugar and vanilla.
• Remove chilled cake from loaf pan. Remove one layer of plastic wrap. Use other layer to place cake on serving plate, removing wrap carefully. Frost with whipped cream. Can decorate with shave chocolate or drizzle with melted chocolate. Slice into 12 servings, about 1/2 thick.
• Cover and refrigerate any leftover cake.

ICEBOX BANANA CAKE WITH CHOCOLATE CREAM

Steps:

• Preheat oven to 350°F.
• Combine sugar, butter, and vanilla.
• Beat until fluffy (about 2 minutes).
• Add eggs one at a time.
• Beat two more minutes.
• Stir in mashed bananas and sour cream.
• Fold in flour and baking soda.
• Pour into two greased 8-inch round pans.
• Bake 25-30 minutes.
• While the cakes are cooling:.
• Beat whipping cream in a cold bowl on high until peaks form. Add sugar and vanilla. Beat till stiff peaks (2 minutes).
• Add melted chips and mix well. Store in fridge until cakes are completely cool.
• Place one cake on plate and frost. Place second cake on top and frost making sure to cover the sides. Store loosely wrapped in fridge.
• Optional: Just before serving decorate with fresh banana slices, pecans, and chocolate chips.