Salted Caramel Banana Ritz Icebox Cake Recipe

Meet the no-bake, make-ahead dessert we can't get enough of right now. It's perfect for any event, any time of year, but especially a summer barbecue and it's easy to whip together. The best part? It's a fun twist on a classic that uses everyone's favorite salty, buttery snack cracker. Introducing our Salted Caramel Banana Ritz Icebox Cake. Just take it from recipe creator, who says, "The flavor is so very banana pudding. The saltiness from the Ritz crackers and salted caramel help balance out all the sweetness. The combination of the pudding and the whipped cream makes it light and airy like eating clouds. The sour cream adds a slight tang that makes everything come together." In fact, they even add, "I like it better than my aunts banana pudding, and my aunt makes it all the time! Its so creamy and so yummy."

Recipe tester Liz Mervosh gives some helpful tips: "The salt on top is a must, it perfectly complements the sweetness of the pudding mixture." She also suggests that letting it sit for 8 hours in the fridge is the "sweet spot." More specifically, "At 4 hours, the crackers were too hard for me... and at 24 hours, it tasted great, but the crackers were too soft for me." The test kitchen also notes further options for customization. Sprinkle toasted coconuts or chopped nuts over the bananas for added interest. Or, substitute mangoes or peaches for the bananas for a different flavor profile altogether. You can also use frozen whipped topping (like Cool Whip) instead of homemade whipped cream. However you make it, this icebox cake made in your trusty 9x13 is sure to be a hit.

Ingredients

• 1 1/2 cups cold whole milk
• 1 (5.1-ounce) package vanilla instant pudding and pie filling (such as Jell-O)
• 1 teaspoon vanilla extract
• 2 1/2 cups plus 2 tablespoons heavy whipping cream, divided
• 1/4 cup confectioners sugar
• 1 (14-ounce) can sweetened condensed milk
• 1 (8-ounce) sour cream
• 1/4 cup salted caramel sauce, plus more microwaved sauce for drizzling
• 1 (1 lb 7,7 oz box) buttery crackers (such as Ritz) (about 98 crackers)
• 6 cups thinly sliced spotted bananas (about 3 1/2 pounds bananas)
• Flakey sea salt

Directions

1. Gather all ingredients.
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. 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. Whisk sweetened condensed milk and sour cream into thickened pudding until smooth. Fold in whipped cream until smooth and light.
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. 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.
7. Spread 3 cups of the pudding mixture in an even layer over crackers. Top with 2 cups of the sliced bananas. Drizzle evenly with about 2 tablespoons of the salted caramel mixture.
8. Repeat layering process once more, ending with a layer of salted caramel. Evenly top with the remaining 34 crackers, breaking them as needed to fit.
9. Spread remaining 3 cups pudding mixture over crackers.
10. Store, covered, in the refrigerator for at least 8 hours or up to overnight.
11. Before serving, top with remaining 2 cups sliced bananas. Drizzle with salted caramel sauce and sprinkle with flaky sea salt.
12. Cut into slices and serve drizzled with extra caramel sauce if desired.

Nutrition Facts (per serving)

• Calories: 694
• Total Fat: 38g (49% DV)
• Saturated Fat: 19g (97% DV)
• Cholesterol: 89mg (30% DV)
• Sodium: 440mg (19% DV)
• Total Carbohydrates: 82g (30% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 52g
• Protein: 10g (20% DV)
• Vitamin C: 10mg (11% DV)
• Calcium: 269mg (21% DV)
• Iron: 2mg (10% DV)
• Potassium: 674mg (14% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.