Banana Cream Refrigerator Cake

8-24h
Prep Time
15m
Cook Time
8h 15m
Ready In


"A lovely dessert to serve in hot weather although I have made it many times during cold seasons, this is a wonderful dessert. Must be made 8-24 hours ahead"

Original is 12 servings
  • FOR THE CRUST
  • FOR THE FILLING

Nutritional

  • Serving Size: 1 (263.6 g)
  • Calories 434
  • Total Fat - 30.2 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 101.9 mg
  • Sodium - 530.7 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 25.3 g
  • Protein - 9 g
  • Calcium - 172.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350°.

Step 2

In a mixing bowl combine graham cracker crumbs and 1/4 cup sugar. Add melted butter, mix until combined.

Step 3

Press graham cracker mixture into the bottom of an 8 1/2 x 11 pan. Press to flatten well.

Step 4

Bake at 350° for 15 minutes, until brown.

Step 5

Cool completely on a wire rack (you can speed it along in the refrigerator).

Step 6

Line cooled graham cracker crust with sliced bananas, set aside.

Step 7

Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form. Set aside whipped cream.

Step 8

In a large mixing bowl, beat cream cheese until fluffy. Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.

Step 9

Fold in by hand 1 cup of the prepared whipped cream to the banana pudding mixture, reserving the rest of the whipped cream for the top layer.

Step 10

Spread filling mixture over bananas in Graham cracker crust.

Step 11

Top with well drained pineapple, then with remaining prepared whipped cream, spreading to cover entire mixture in the pan.

Step 12

Top with maraschino cherries and diced pecans.

Step 13

Note: you can add drizzled chocolate syrup if you like.

Step 14

Refrigerate for 8 hours or overnight to allow to fully set.

Tips


No special items needed.

3 Reviews

Java Joanne

We just loved this yummy cake so much! Easy to make and even easier to eat!

5.0

review by:
(26 Oct 2020)

Kitchen Magic

I made this over the fourth of July and it was a big hit! The only drawback is that you have to plan ahead to make it early enough. I used hot fudge sauce on mine instead of just plain chocolate syrup. Delicious!

5.0

review by:
(8 Jul 2016)

Sheri

Deeeelicious from first bite to last drop. I could have this in my fridge every week and be totally happy!

5.0

review by:
(28 May 2016)

You'll Also Love