There's something undeniably delightful about a chilled dessert on a hot summer day. The Banana Icebox Cake is the perfect solution for those sweltering afternoons when you crave something sweet yet refreshing. This no-bake dessert is not only easy to prepare, but it also boasts layers of creamy goodness enveloped in a graham cracker crust.
Ingredients
Scale:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
2 ripe bananas, sliced
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
Additional banana slices for garnish
1 cup whipped cream frosting (store-bought or homemade)
Instructions
In a large bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the texture resembles wet sand.
Press the mixture into the bottom of a 9x13-inch baking dish, making sure to pack it tightly. Place the crust in the refrigerator to chill while you prepare the filling.
In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Start by spreading a layer of the cream cheese filling over the chilled graham cracker crust. Then, arrange a layer of sliced bananas on top. Repeat the process until you reach the top of the dish, finishing with the cream cheese mixture.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
Before serving, top the cake with whipped cream frosting and any additional banana slices.
