Vanilla Ice Box Cake
By
Lisa Myrick
@Heavenlybliss
1
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.
Ingredients
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16 ozvanilla wafers, crushed, divided in half
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2 stickbutter, softened (the real stuff) (plus a little more for buttering pan)
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1-1/2 cwhite sugar
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2 tspvanilla extract
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3 largeeggs, preferably pasteurized
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16 ozpineapple, crushed, drained well
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4 largebananas, sliced in rounds
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8 ozcool whip, thawed
How to Make Vanilla Ice Box Cake
- 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.
- Beat sugar and butter until light and fluffy. Add the vanilla.
- 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.
- Top with drained pineapple.
- Slice bananas over pineapple.
- 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.
