Salted Caramel Banana Ritz Icebox Cake

Salted Caramel Banana Ritz Icebox Cake

from allrecipes.com
Dessert
530 min
12 servings
694 kcal / serving

This make-ahead recipe for Salted Caramel Banana Ritz Icebox Cake takes traditional banana pudding up a notch with the addition of our favorite salty, buttery crackers. It's so decadent yet so simple.

Ingredients

  • 1 ½ cupscold whole milk
  • 1pkg. vanilla instant pudding and pie filling (such as jell-o)
  • 1 tsp.vanilla extract
  • 2 ½ cupsplus 2 tbsp. heavy whipping cream, divided
  • ¼ cuppowdered sugar
  • 1can sweetened condensed milk
  • 1container sour cream
  • ¼ cupsalted caramel sauce, plus more microwaved sauce for drizzling
  • 98round buttery crackers (such as ritz ) (from 1 [1 lb. 7.7-oz.] box)
  • 6 cupsthinly sliced spotted bananas (from 3 1/2 lb. bananas)
  • flakey sea salt

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Whisk together milk and pudding and pie filling in a large bowl until mostly smooth. Let stand until very thick, about 5 minutes.

  3. 3

    Meanwhile, beat vanilla and 2 1/2 cups of the heavy whipping cream in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Gradually add confectioners' sugar, and beat until stiff peaks form, 15 to 30 seconds.

  4. 4

    Whisk sweetened condensed milk and sour cream into thickened pudding until smooth. Fold in whipped cream until smooth and light.

  5. 5

    Microwave 1/4 cup salted caramel and remaining 2 tablespoons heavy whipping cream in a small microwave-safe bowl on high until loosened, about 10 seconds; whisk to combine.

  6. 6

    Place 32 of the crackers in an even layer in the bottom of a 9x13-inch baking dish, breaking up crackers as needed to fill space. Spread 3 cups of the pudding mixture in an even layer over crackers. Top pudding mixture with 2 cups of the sliced bananas. Drizzle evenly with about 2 tablespoons of the salted caramel mixture. Repeat layering process once more, ending with a layer of salted caramel. Evenly top with remaining 34 crackers, breaking them as needed to fit. Spread remaining 3 cups pudding mixture over crackers.

  7. 7

    Store, covered, in the refrigerator for at least 8 hours or up to overnight. Before serving, top with remaining 2 cups sliced bananas.

  8. 8

    Drizzle with salted caramel sauce and sprinkle flaky sea salt.

  9. 9

    Cut into slices and serve drizzled with extra caramel sauce if desired.