Ingredients with Measurements:
- 1 box vanilla wafers
- 1/2 cup unsalted butter, melted
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup crushed pineapple, drained
- 2 ripe bananas, sliced
- 1/2 cup maraschino cherries, chopped
- 1/2 cup chopped pecans
- Chocolate syrup and whipped cream for topping
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
Step-by-step instructions:
1. Crush the vanilla wafers in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
2. In a bowl, mix the crushed vanilla wafers with the melted butter until well combined.
3. Press the mixture into the bottom of a 9x13 inch baking dish to form the crust.
4. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
5. Add the sweetened condensed milk to the whipped cream mixture and beat until well combined.
6. Fold in the crushed pineapple, sliced bananas, chopped maraschino cherries, and chopped pecans.
7. Pour the mixture over the vanilla wafer crust and spread it evenly.
8. Drizzle chocolate syrup over the top of the mixture and swirl it with a knife.
9. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
10. Serve chilled with whipped cream and additional toppings of your choice.
- Time:
Preparation time: 20 minutes
- Cooking time: 4 hours (chilling time)
Temperature:
- Refrigerate for at least 4 hours or overnight.
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 460
- Total fat: 31g
- Saturated fat: 16g
- Cholesterol: 84mg
- Sodium: 168mg
- Total carbohydrates: 41g
- Dietary fiber: 1g
- Sugars: 32g
- Protein: 5g
Substitutions for ingredients:
- Graham crackers or chocolate wafers can be used instead of vanilla wafers.
- Whipped topping can be used instead of heavy cream.
- Crushed strawberries or raspberries can be used instead of crushed pineapple.
- Walnuts or almonds can be used instead of pecans.
Variations:
- Use different fruit combinations such as strawberries and blueberries or peaches and raspberries.
- Add a layer of chocolate pudding or caramel sauce between the crust and the filling.
- Use different types of nuts such as almonds or walnuts.
Tips and tricks:
- Make sure the heavy cream is cold before whipping it.
- Use a sharp knife to cut the bananas into even slices.
- Drizzle the chocolate syrup in a zigzag pattern for a more decorative look.
Storage instructions:
- Store the Banana Split Icebox Cake in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the Banana Split Icebox Cake in individual glasses or bowls.
- Top each serving with whipped cream and a maraschino cherry.
Garnishes:
- Whipped cream, maraschino cherries, and chocolate syrup.
Pairings:
- Serve with a cold glass of milk or a scoop of vanilla ice cream.
Suggested side dishes:
- Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the whipped cream mixture is too runny, try adding more powdered sugar or chilling the mixture for a few minutes before adding the sweetened condensed milk.
Food safety advice:
- Make sure to use ripe bananas and check for any mold or spoilage before using them in the recipe.
- Store the Banana Split Icebox Cake in the refrigerator to prevent bacterial growth.
Food history:
- The Banana Split Icebox Cake is a modern twist on the classic banana split dessert, which was invented in 1904 in Pennsylvania.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve chilled as a dessert or a sweet snack.
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Taste: Sweet, Creamy, Fruity, Nutty, Chocolatey