Banana Chocolate Chip Shortbread Icebox Cake
- 4 Hours, 30 Minutes
- 10 People
- Easy
- Favorite
Delicious no-bake goodness…and gluten-free too! Perfect for all your Summer cook outs and potlucks. In partnership with Crazy for Crust.
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Ingredients
- 1 box (3.4 ounces) instant banana pudding mix
- 1 1/2 cups nonfat milk
- 2 boxes (4.9 ounces each) Walker's Gluten Free Chocolate Chip Shortbread
- 1 (8 ounce) container Cool Whip (light or fat-free is fine), or 2 cups of freshly whipped cream.
- 1 medium banana, sliced (plus more for garnish, if desired)
- Mini Chocolate Chips, for garnish, optional
Method
1
Whisk pudding mix and milk in a medium bowl. Let sit to set for about 5 minutes.
2
Place cookies in a single layer (about 9) in the bottom of an 8" x 8” baking dish.
3
Fold half the Cool Whip (about 1 cup) into the pudding.
4
Spread half the pudding mixture on top the cookies in the pan.
5
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.
6
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.
7
Crush the reserved cookie and sprinkle it over the top, along with some mini chocolate chips for garnish.
8
Cover and refrigerate for at least 4 hours or overnight before serving.
9
Store leftovers covered in the refrigerator for up to 3 days.
