Subj : Banana Chocolate Chip Shortbread Icebox Cake
To : All
From : Mojo
Date : Fri Jun 17 2016 10:24 am
Banana Chocolate Chip Shortbread Icebox Cake
Ingredients
1 box (3.4 ounces) instant banana pudding mix
1 1/2 cups nonfat milk
2 boxes (4.9 ounces each) Chocolate Chip Shortbread (or use any shortbread
cookie flavor)
1 (8 ounce) container Cool Whip (light or fat-free is fine)
1 medium banana, sliced (plus more for garnish, if desired)
Mini Chocolate Chips, for garnish, optional
Directions
1. Whisk pudding mix and milk in a medium bowl. Let sit to set up for about 5
minutes.
2. Place cookies in a single layer (about 9) in the bottom of an 8x8" baking
dish.
3. Fold half the Cool Whip (about 1 cup) into the pudding. Spread half the
pudding mixture on top the cookies in the pan.
4.Arrange banana slices on top of the pudding, then spread half of the
remaining Cool Whip (about 1/2 cup) over the top of the bananas.
5. Reserve 1 cookie, then place the remaining ones in a single layer on top the
Cool Whip, cover it with the remaining pudding mixture and the rest of the Cool
Whip.
6. Crush the reserved cookie and sprinkle it over the top, along with some mini
chocolate chips for garnish.
7. Cover and refrigerate for at least 4 hours or overnight before serving.
Store leftovers covered in the refrigerator for up to 3 days.Banana Chocolate
Chip Shortbread Icebox Cake
Ingredients
1 box (3.4 ounces) instant banana pudding mix
1 1/2 cups nonfat milk
2 boxes (4.9 ounces each) Chocolate Chip Shortbread (or use any shortbread
cookie flavor)
1 (8 ounce) container Cool Whip (light or fat-free is fine)
1 medium banana, sliced (plus more for garnish, if desired)
Mini Chocolate Chips, for garnish, optional
Directions
1. Whisk pudding mix and milk in a medium bowl. Let sit to set up for about 5
minutes.
2. Place cookies in a single layer (about 9) in the bottom of an 8x8" baking
dish.
3. Fold half the Cool Whip (about 1 cup) into the pudding. Spread half the
pudding mixture on top the cookies in the pan.
4.Arrange banana slices on top of the pudding, then spread half of the
remaining Cool Whip (about 1/2 cup) over the top of the bananas.
5. Reserve 1 cookie, then place the remaining ones in a single layer on top the
Cool Whip, cover it with the remaining pudding mixture and the rest of the Cool
Whip.
6. Crush the reserved cookie and sprinkle it over the top, along with some mini
chocolate chips for garnish.
7. Cover and refrigerate for at least 4 hours or overnight before serving.
Store leftovers covered in the refrigerator for up to 3 days.
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