Banana and Strawberry Pudding Icebox Cake

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

4 large eggs

2 cups half and half

3 tblsp butter

1 tblsp lemon zest

1/4 cup lemon juice

graham crackers

4 large bananas

16 oz. cleaned and sliced strawberries

1 cup heavy cream

1/4 cup 10x sugar


Whisk together sugar, cornstarch and salt in a heavy pan. In a small bowl, whisk together eggs and half and half. Add the egg mixture to the heavy pan and blend until smooth. Bring the mixture just to boil over medium heat, stirring constantly. Boil for one minute and take off heat. Add the butter and the lemon zest. Add the lemon juice. Place the mixture into a bowl set into ice. A small sink filled with ice will work well. Let the bowl sit in the ice for ten minutes to thicken; stir occasionally.

Line the bottom and sides of a 8 in square pan with saran wrap and overlap so wrap extends over sides enough to cover the top. Place graham crackers in bottom. Place a layer of banana slices on top of crackers and place a layer of strawberry slices on top of bananas. Top with custard and repeat layers of graham crackers, bananas, strawberries and custard, topping with crackers. Pull wrap over top and chill overnight.

Uncover top wrapping and place serving plate on top of dessert upside down. Turn plate and dessert over and remove wrap.

Beat heavy cream and 10x sugar at high speed until peaks appear. Spread on dessert. Place slices of strawberries on top. Enjoy!

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