Banana Pudding Icebox Cake Baked Until the Center Springs Back

Banana Pudding Icebox Cake Baked Until the Center Springs Back keeps the shopping list focused on instant pudding — prepared according to package directions, vanilla extract — for the pudding, and heavy cream. It serves 12 people.

Count on 20 minutes of prep, 8 hours of resting, about 8 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup instant pudding — prepared according to package directions
• ½ tsp vanilla extract — for the pudding
• 2 cups heavy cream
• ½ tsp vanilla extract — for the whipped cream
• 6 oz Nilla Wafers — ½ box
• 2 bananas — ripe but not spotted yet

How the cooking goes

1. Prepare the instant pudding according to package directions, whisking in the milk and allowing it to set in the refrigerator until cold. Add vanilla extract to the pudding then stir to combine. One cup of prepared pudding is approximately half of a standard pudding box.
2. Lightly spray a 9×5 inch loaf pan with nonstick spray and line with plastic wrap, leaving overhang on all sides. The spray helps the plastic wrap cling to the pan walls for a smooth, wrinkle-free lining.
3. In the bowl of a electric mixer fitted with the whisk attachment, combine heavy cream, confectioner’s sugar, and vanilla extract. Whip to medium-stiff peaks.
4. Reserve about one cup of whipped cream for the topping and set it aside. Gently fold the remaining whipped cream into the chilled pudding until the mix looks even.
5. Slice the bananas to about 1/8 inch thick. Starting with the lightened pudding, spread a thin layer across the bottom of the prepared pan, then layer on bananas and Nilla wafers. Repeat until the pan is almost full.
6. Lay the reserved plain whipped cream over the top. Decorate with additional Nilla wafers or banana slices, or leave it plain.
7. Cover tightly with plastic wrap and freeze for at least 8 hours or overnight.
8. When ready to serve, allow the cake to sit at ambient temperature for 5 minutes. Fill a large cup with hot water and have a tea towel nearby. Gently pull the plastic wrap overhang to release the cake from the pan, then remove the plastic wrap completely.
9. Dip a serrated knife in the hot water, wipe the blade dry, and slice the cake. Repeat between cuts, and return the cake to the freezer briefly if it begins to soften before slicing is complete.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from No-bake sweets, open How to Make Toffee with a Clear Method and Coconut Peppermint Pretzel Bark with a Clear Method.