Got a sweet craving? Seems like it’s very hot everywhere right now and when you have a dessert craving or your family asks, what do you make? My No Bake Banana Cream Cake is just the thing to whip up to get a chill on my friends. Cool and creamy, refreshing and tasty is how a Summertime dessert should be. Not heavy but light as not to make you feel overly full after dinner.If you’re a fan of banana anything then this dessert is for you. Plus, who doesn’t need a new Summertime dessert recipe?
No Bake Banana Cream Cake
Growing up in a Southern family of cooks, my uncles were and are lovers of traditional banana pudding. Me, I just never took a liking to the stuff. I think it’s one of things where you either love it or hate it. There’s no in between. That said, no family event, cookout, party, etc. was ever without Aunt Clo’s banana pudding. I’d say a war would have broke out if there was no banana pudding for dessert. Funny thing is it’s not the bananas I don’t care for but the Nilla vanilla wafers. I’ve never acquired a taste for them even after all these years.
No Bake Banana Cream Cake
So what do you do when you love everything else about banana pudding? You come up with your own recipes to enjoy like my No Bake Banana Cream Cake. Start by placing shortbread cookies in a single layer in baking dish then cover cookies with cool whip and cake mixture evenly. Next spread on cream cheese mixture. Add on banana slices on top of cream cheese mixture. Lastly, mix banana pudding and pour on top of bananas. Decorate top as desired, chill for several hours to overnight. Serve with whipped cream if you like. This cake is deliciously creamy and the perfect sweet ending to an outdoor meal with family and friends.
No Bake Banana Cream Cake
No Bake Banana Cream Cake
1 – 13 to 14 oz. Angel food cake, torn into small pieces
8 oz. Extra Creamy Cool Whip, thawed
8 oz. package cream cheese, softened
1/2 cup granulated sugar
1 t. vanilla extract
1 T. heavy cream
1 box Lorna Doone shortbread cookies
3 large bananas, sliced
1 – 3 oz. box instant banana cream pudding mix
2 cups cold whole milk
1 t. unflavored gelatin
Whipped cream, for serving
Line a 13×9-inch glass baking dish with shortbread cookies in a single layer on bottom of dish.
In a large mixing bowl, thoroughly combine angel food cake and cool whip. Press cake mixture evenly on top of cookies.
Using a small mixing bowl, whisk together cream cheese, sugar, vanilla, and heavy cream. Spread evenly over top of cake mixture.
In a medium bowl, whisk together pudding mix, milk and gelatin until thick and smooth; set aside.
Next, lay banana slices in a single layer on cream cheese. Pour pudding mixture over bananas and smooth. You will want to work fast here so bananas do not turn dark.
Use remaining cookies to design top or crumble cookies and sprinkle on top.
Refrigerate cake for at least 4 hours to set. Slice into squares and serve with whipped cream, if desired.
Makes 15 servings.
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