Vanilla Ice Box Cake Recipe

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Vanilla Ice Box Cake

Lisa Myrick

By
@Heavenlybliss

I got this recipe from my late mother-in-law. It was the dessert we all requested anytime we had a family function. I'm not sure why it is called "cake". Initially when people scoop out a spoonful, they think it is banana pudding; but there is no pudding in it, but it is full of yumminess! I tried an actual graham crust instead of the loose wafer crumbs, but it really did take away from the dessert and I was fussed at LOL! This is a great make ahead dessert for your family gatherings, as it needs to refrigerate for 24 hours. I use pasteurized eggs because this is not a cooked dessert.


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Rating:

Comments:

Serves:

20

Prep:

35 Min

Method:

Refrigerate/Freeze

Ingredients

16 oz
vanilla wafers, crushed, divided in half
2 stick
butter, softened (the real stuff) (plus a little more for buttering pan)
1-1/2 c
white sugar
2 tsp
vanilla extract
3 large
eggs, preferably pasteurized
16 oz
pineapple, crushed, drained well
4 large
bananas, sliced in rounds
8 oz
cool whip, thawed

Directions Step-By-Step

1
Butter a 9x13 pan. Crush vanilla wafers in a food processor (or put the cookies in a plastic baggie and crush them with a rolling pin). Evenly distribute 1/2 of the crumbs into the prepared pan.
2
Beat sugar and butter until light and fluffy. Add the vanilla.
3
Beat in eggs, one at a time, 3 FULL MINUTES PER EGG (this part is important, as it is what gives the filling the "silky" texture, like French Silk pie.) Spread mixture onto crumbs in pan.
4
Top with drained pineapple.
5
Slice bananas over pineapple.
6
Spread entire container of cool whip on top. Top with the remaining 1/2 of wafer crumbs. Wrap in Saran Wrap and refrigerate for 24 hours.

About this Recipe

Main Ingredient: Fruit
Regional Style: American