Banana Split Icebox Cake
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split with no fuss! —SHELLY FLYE ALBION, ME
PREP: 30 MIN. + CHILLING MAKES: 10 SERVINGS
1 carton (16 oz.) frozen whipped topping, thawed 1 cup sour cream 1 pkg. (3.4 oz.) instant vanilla pudding mix 1 can (8 oz.) crushed pineapple, drained
24 whole graham crackers 2 medium bananas, sliced Toppings: Chocolate syrup, halved fresh strawberries and additional banana slices
1. In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in the pineapple. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer pudding mixture to bag.
2. On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about ¼ cup banana slices. Repeat the layers 5 times. Refrigerate the cake, covered, overnight.
3. Just before serving, top with chocolate syrup, strawberries and additional banana slices. 1 SLICE 405 cal., 15g fat (11g sat. fat), 16mg chol., 372mg sod., 60g carb. (30g sugars, 2g fiber), 4g pro. Q