• Preheat oven to 350°. • In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar • Add melted butter, mix until combined. • Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan. • Press to flatten well
Bake at 350° for 15 minutes, until brown. • Cool completely on a wire rack (you can speed it along in the refrigerator).
• Line cooled Graham cracker crust with sliced and diced bananas, set aside. • Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form. • Set aside whipped cream.
• In a large mixing bowl, beat cream cheese until fluffy. • Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth. • Fold in by hand 1 cup of the prepared whipped cream to the banana pudding mixture, reserving the rest of the whipped cream for the top layer. • Spread filling mixture over bananas in Graham cracker crust. • Top with well drained pineapple. • Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan. • Top with maraschino cherries and diced pecans. • Note: you can add drizzled chocolate syrup if you like. • Refrigerate overnight to allow to fully set. Makes 1 Banana Split Ice Box Cake, servings for 12•
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (0g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Sugars, other 0g|
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