Banana Split Icebox Cake Recipe 455

Steps:

• 1. In a large bowl, mix first 3 ingredients until blended; then fold in pineapple. Fill a pastry bag (or plastic Ziploc bag) with mixture and cut small hole in corner.
• 2. On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup of mixture over crackers; top with 1/4 cup of banana slices. Repeat layers 5 times. Cover and refrigerate overnight (or all day).
• 3. Before serving, top strawberries and banana slices (and walnuts if you prefer); and drizzle with chocolate syrup. It tastes just like a banana split!
• 4. COMMENT: This is a VERY sweet dessert, so watch your portion sizes...even though you may be tempted to grab a large piece! I hope you enjoy. Another Option: Experiment by adding Blueberries to the topping (instead of bananas on the top layer)!

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.

Steps:

• In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes.
• For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream.
• Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry.

Steps:

• Place colander in a 2 quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth.
• allowing cheese cloth to extend over outside edges.
• Spoon yogurt in colander.
• Cover loosely with plastic wrap, chill 1 1/2 hours.
• Spoon yogurt cheese into a bowl, discard liquid.
• Add powdered sugar, stir well.
• Reserve 1 cup yogurt cheese mixture, cover and chill.
• Add 3/4 cup thinly sliced banana to remaining yogurt cheese mixture, stir gently.
• Cover and chill.
• Combine cake flour, baking powder and salt, stir well and set aside.
• Beat 3 eggs yolks in a large mixing bowl at high speed of an electric mixer for 1 minute.
• Graduallly add 3/4 cup sugar, beating constantly until egg yolks are thick and pale (about 5 minutes).
• Add vanilla and 1/4 cup water, beating at low speed until blended.
• Add flour mixture to egg yolk mixture, beating at low speed until blended, set aside.
• Beat 5 egg whites (at room temperature) at high speed on an electric mixture until foamy.
• Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one fourth of egg white mixture into batter.
• Gently fold in remaining egg white mixture.
• Coat 2 (9inch) round cakepans with cooking spray and line bottoms with wax paper.
• Coat wax paper with cooking spray.
• Pour batter evenly into prepared pans.
• Bake at 375f degrees for 18 minutes or until cake springs back when touched lightly in centre.
• Let cool 10 minutes in pan on wire racks.
• Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire racks.
• Peel off wax paper, cool completely.
• Place 1 cake layer, top side up, on a serving plate.
• Spread evenly with strawberry spread, spoon banana mixture evenly over strawberry spread, and top with remaining cake layer.
• Spread evenly with reserved yogurt cheese mixture.
• Combine 3/4 cup sliced banana and lemon juice, toss gently.
• Drainand discard juice.
• Arrange sliced banana on top of cake, sprinkle with walnuts.
• Drizzle chocolate over top of cake.
• Chill 1 hour.
• Store loosely covered in refrigerator.