Banana Strawberry Icebox Cake

What you Need: – Graham crackers – Vanilla pudding mix – Sour cream – Whipped topping – Fresh bananas – Fresh strawberries

Take a dollop of the thawed whipped topping and place it into a small piping bag fitted with a 1M tip. Cover and refrigerate to use the next day.

Mix together the pudding mix, sour cream, and remaining whipped topping.

Place the mixture into a piping bag. You might need two bags.

Use a knife to spread a thin amount of the filling onto the bottom of four whole graham crackers.

Arrange four graham crackers into a rectangle or a square shape on a serving platter. Place them frosted side down, so they stick to the plate.

Pipe the filling onto the graham crackers.

Top with thinly sliced strawberries and bananas.

Repeat these layers five more times, ending with filling but not fruit.

Cover and refrigerate overnight.

The next day, uncover and pipe the remaining whipped topping onto the cake in small areas in the corners.

Top with sliced strawberries and bananas and serve immediately.

Visit the blog post for full details, tips, FAQ, and to print or save the recipe!