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Chocolate Banana and Nutella Icebox Cake
Tested by Dixie Crystals
Chef Eddy Recipe
Chocolate Banana and Nutella Icebox Cake
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Chocolate cream, graham crackers, fresh bananas, whipped cream and Nutella® all swirl together in this cool and velvety no-bake dessert. Great make-ahead dessert for summer potlucks.  

Prep time
0:65
Bake/Cook time
0:05
Yield
10-12 servings
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Chocolate Banana and Nutella Icebox Cake
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:65
Bake/Cook time :
0:05
Yield :
10-12 servings

INGREDIENTS

  • 3 cups milk
  • 1/2 cup + 2 tablespoons, well packed Dixie Crystals Light Brown Sugar
  • 4 tablespoons cocoa powder
  • Pinch salt
  • 4 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips (55-63% cocoa)
  • 1 sleeve graham crackers
  • 1/2 cup whipping cream
  • 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
  • 3-4 bananas
  • 4-5 tablespoons Nutella®
  • Pecans or walnuts pieces, or toasted hazelnuts

DIRECTIONS

  1. In a saucepan combine milk, brown sugar, cocoa powder, salt, and cornstarch. Whisk over high heat until mixture boils and makes very thick bubbles. Remove from heat.
  2. Add vanilla and chocolate chips and whisk smooth.
  3. If you are planning to serve the dessert onto a cake plate or serving platter do the following: Spread a tiny amount of oil in an 8 x 8-inch deep baking pan and line it with plastic food film ensuring that plastic hangs well over the sides. Otherwise skip the oil and plastic.
  4. Arrange graham crackers over bottom surface of pan.
  5. Scrape 1/2 of chocolate cream onto crackers.
  6. Place another layer of crackers onto cream. Cover with remaining chocolate cream. Sprinkle surface with a thin layer of powdered sugar or dot with butter to prevent a skin from forming. Place in refrigerator for 60 minutes or overnight. 
  7. If desired, lift dessert out of pan by pulling the plastic sides.
  8. Remove plastic by sliding metal spatulas underneath dessert and pulling away plastic.
  9. Slice one banana in thin slices and arrange on surface of cake.
  10. Whip whipping cream with sugar to medium firm peaks. Spread a thin layer of cream onto bananas.
  11. Slice remaining bananas and arrange in rows on the surface. Using a pipping bag fitted with a medium pastry tip, pipe kisses in between banana rows. 
  12. Just before serving, spoon Nutella® into a heat-safe bowl and microwave in 15-second intervals until desired consistency is reached. Drizzle Nutella and sprinkle with nuts. Serve immediately. 
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