It’s been years since the last time I had an icebox cake, and I somehow have never gotten around to making one myself, so I decided it was finally time to change that. They’re not exactly hard, but getting the balance of flavors right is crucial for a good one, and there are nearly infinite combinations you can use to make one.
What even is an icebox cake? It’s basically just a simple no-bake dessert, usually made out of layers of some kind of wafer or cookie, layers of cream and condensed milk, and often a fruit. The recipe I based this one on used graham crackers as the cookie element, whipped cream and vanilla pudding as the cream element, and that was basically it; it was a simple chocolate eclair flavor.
I decided to take things one step further. Instead of a plain vanilla pudding, I used banana pudding, and I added in some peanut butter to the cream mix. The end result is a super soft, chilled dessert with a creamy, like, whipped-style peanut butter and banana flavor, graham crackers for texture, and a soft ganache layer on top to round it out.
It’s all actually surprisingly simple to make, despite how much goes into it. It turned out great, and as an added bonus, once the cake set for the night, the graham crackers absorbed some moisture and flavor and now have almost the same texture as banana slices.
Here’s how to make one of your own, and have it ready for tomorrow’s dessert!
Banana Peanut Butter Eclair Icebox Cake
Equipment
- Sauce Pan
- Baking Dish
- Rubber Spatula
- Mixing Bowls
Ingredients
- 1 Box Banana Pudding Mix
- 1½ Cups Cold Milk
- ¾ Cup Creamy Peanut Butter
- 8 Oz Cool Whip Thawed
- 1 Box Graham Crackers
- 1 Cup Dark Chocolate Chips
- ¾ Cup Heavy Cream
- ¼ Cup Corn Syrup
Instructions
- In a large mixing bowl, whisk together the pudding mix and milk for about a minute to combine until smooth. Add in the peanut butter and whisk some more, until it's fully mixed in. Finally, fold in the cool whip until it's mixed, but don't over-mix or you'll knock it flat.
- Line the bottom of a 9×13" or similar baking dish with graham crackers.
- Evenly spread half the pudding filling over the layer of graham crackers. It's easy to manage so you can smooth it out with a spatula easily.
- Add another layer of graham crackers, then spread the remaining pudding mix over the top, leveling it smooth. Line the top with a third and final layer of graham crackers. Set this aside.
- In a saucepan over low heat, add the heavy cream, corn syrup, and chocolate chips. Heat and stir until the chocolate is melted and you've mixed it into a smooth ganache. It should take about five minutes, give or take.
- Pour the chocolate over the top of the layered icebox cake.
- Place the whole thing in the fridge to chill. I find it best to let it chill overnight, to help firm everything up. To serve, cut portions and scoop with a spatula. Or go to town with a serving spoon if you don't need it to be presentable.