Banana Peach Icebox Cake Recipes

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.

PEACH ICEBOX CAKE (PEACH REFRIGERATOR CAKE)

Steps:

• In a large bowl using an electric hand mixer or using a stand mixer fitted with the whisk attachment, whisk 2 cups heavy cream and 2 tbsp sugar to stiff peaks. Set aside. If not using immediately, chill in the fridge.
• Place a layer of graham crackers at the bottom of a deep 8×8 inch baking dish.
• Evenly spread a heaping cup of cream mixture on top of your graham crackers.
• Assemble a layer of peach slices on top of that.
• Repeat by covering the peaches with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with more peaches.
• Chill the peach icebox cake in the fridge overnight or freeze for at least 4 hours (see notes).

PEACH BAKLAVA ICEBOX CAKE

Steps:

• Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
• Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
• When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.

BROWN SUGAR PEACH ICEBOX CAKE

Steps:

• Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
• Slice the cake horizontally into 3 equal slices.
• Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
• Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
• Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
• Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
• To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.

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.

BANANA SPLIT ICEBOX CAKE

Steps:

• In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

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!

PEACH ICEBOX CAKE

Steps:

• Heat oven to 350. Trace two 8 inch circles on each of two 12 x 16 inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
• Finely grind almonds and all but 1 T of sugar in a food processor, about 1 minute. Transfer to a large bow.
• Beat egg whites and salt in an electirec mixer with the whisk attachment until soft peaks form, about 1 minute. Add remaining tablespoon of sugar and beat for 30 seconds.
• Fold a third of egg whites into almonds and sugar until well combined. Fold in remaining egg whites until just incorporated.
• Divide the mixture evenly among the four traced circles. With an icing or rubber spatula, spread mixture to edge of circles.
• Bake until lightly browned and a tester comes out clean, about 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking.
• Remove from oven an transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchmetn and return cakes to wire racks to cool completely.
• Combine mascarpone, heavy cream, confectioners' sugar and vanilla extract in an electric mixer. Beat with the whisk attachment, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until ready to assemble the cake.
• Make Caramel Peach Sauce:.
• Peel peaches. Remove and discard pits and slice each half into 6 wedges.
• Combine sugar and 1/2 C water in a small saucepan; cover and cook over medium high heat until sugar is completely dissolved, 3 to 4 minutes. Unvocer, reduce heat to medium low, and cook until sugare turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water, to prevent crystals from forming.
• Working quickly, remove pan from heat and stir in peaches with a wooden spoon. Return saucepan to heat and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
• Remove peaches and sugar syrup from heat and let cool slightly. Transfer half the mixture to a medium bowl and set aside. Transfer the other half to a food processor and puree until smooth, about 30 seconds.
• Divide puree in half; combine one half with the caramelized sliced peaches. Cover with plastic wrap and refrigerate until the cake is served. Reserve the remaining puree (about 3/4 C) to assemble the cake.
• Place 1 cake layer right side up on a serving plate. Brush lightly with peach schnapps and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps and spread remaining mascarpone cream over the top. Insert 4 or 5 toothpicks into the cake and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
• When ready to serve, remove the toothpicks. Lift peach pieces out of the sauce and arrange on top of the cake. Serve remaining sauce on the side or spoon over cake slices.