CHOCOLATE, BANANA, AND GRAHAM CRACKER ICEBOX CAKE
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 5-by-10-inch cake
Number Of Ingredients 7
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-BANANA REFRIGERATOR CAKE
This recipe & photo were on the back of the Honey Maid Grahams box. You could use variations of pudding flavors with this. Add a little peanut butter to the vanilla pudding--yum! 01-09-16
Provided by Ellen Bales
Categories Other Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. Line a 13x9-inch pan with foil and leave 2 inches overhanging on the ends of pan.
- 2. In a large bowl, beat vanilla pudding mix and 1-1/2 cups milk with whisk for 2 minutes. Stir in 1 cup whipped topping.
- 3. Repeat in a separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
- 4. Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
- 5. Refrigerate for 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.
CHOCOLATE BANANA ICEBOX CAKE
If you like your icebox cakes supremely cheesy, creamy and luscious...this one's for you! Sliced bananas and chocolate drizzle, anyone?
Provided by My Food and Family
Categories Home
Time 15m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE BANANA ICEBOX CAKE
Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
CHOCOLATE REFRIGERATOR CAKE
This is reminiscent of my childhood where this cake was often made to serve with afternoon tea. Remember use half of the chocolate for the cake and half for the top of the cake later on - don't melt it all at once! You can use white chocolate as well. Requires a few hours refrigeration time which is included in times.
Provided by Wendys Kitchen
Categories Dessert
Time 3h20m
Yield 1 20cm cake
Number Of Ingredients 10
Steps:
- Grease round 20cm cake tin with butter.
- Put biscuits between sheets of greaseproof paper and crush with rolling pin.
- In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
- In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
- Pour this mixture over the biscuit mixture and stir well.
- Pack mixture into cake tin.
- Cover and refrigerate for several hours.
- Then melt the remaining chocolate and pour over cold cake whilst in tin.
- Allow chocolate to set in fridge and then serve in small slithers.
Nutrition Facts : Calories 6439.7, Fat 433.3, SaturatedFat 205.8, Cholesterol 397.8, Sodium 2114, Carbohydrate 535.3, Fiber 75.5, Sugar 216.5, Protein 96.8
CHOCOLATE ECLAIR REFRIGERATOR CAKE
Yes, another version! I had this at a recent family gathering and loved it so much I tracked down the dear aunt who made it and wouldn't let her out of my sight 'till I had the recipe! Hope you enjoy it as much as I did! Cook time is refrigerator time.
Provided by skat5762
Categories Dessert
Time 12h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Mix pudding with milk until thick, then fold in Cool Whip.
- In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
- In saucepan, heat butter and corn syrup, then sift in confectioners sugar.
- After mixing thoroughly, add the chocoBake.
- Add just enough milk to be able to spread on last layer of Graham Crackers.
- Chill in fridge overnight.
- Do not cover.
Nutrition Facts : Calories 2440.3, Fat 107.8, SaturatedFat 81, Cholesterol 163.5, Sodium 1498.6, Carbohydrate 353.6, Sugar 297.7, Protein 27.1
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