/banana-split-icebox-cake
- 1 carton (16 oz) whipped topping, thawed
- 1 cup (8 oz) sour cream
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (8 oz) crushed pineapple, drained
- Whole graham crackers (almost a whole box)
- 2-3 medium bananas , sliced thin
- Toppings: sliced bananas , sliced fresh strawberries, whipped cream and chocolate syrup
How to Make It
- In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple.
- Line the bottom of a 9x13 baking dish (or a large platter) with graham crackers.
- Spread 1/3 of the pudding mixture over the crackers and top with banana slices. Repeat layers, ending with the pudding mixture. Cover and refrigerate for at least 8 hours or overnight, which is best. Graham crackers should be soft.
- Before serving, top with additional bananas and strawberries and drizzle with chocolate syrup.
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