Introduction:
This Banana Cream Cornflake Cake is a fun and crunchy twist on a traditional banana cream pie. Layers of crispy cornflakes, sweet bananas, and creamy whipped topping create a no-bake treat that’s perfect for warm days or a quick dessert. It’s easy to prepare, uses simple ingredients, and is sure to be a hit with both kids and adults.
Ingredients:
- 4 cups cornflake cereal
- 1/4 cup honey or maple syrup
- 2 tablespoons butter, melted
- 1 packet (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
- 3-4 ripe bananas, sliced
- Additional whipped cream for layering and topping
Instructions:
- Prepare the Cornflake Base:
- In a large bowl, mix the cornflakes with honey and melted butter. Stir until the cornflakes are evenly coated.
- Press the cornflake mixture into the bottom of a greased 9×13-inch baking dish, forming a crust. Place in the refrigerator to set while you prepare the filling.
- Make the Banana Pudding:
- In a separate bowl, whisk together the instant banana pudding mix and cold milk until thickened (about 2-3 minutes). Fold in 1 cup of whipped topping to make it light and creamy.
- Assemble the Cake:
- Spread half of the banana pudding over the chilled cornflake crust.
- Layer half of the banana slices on top of the pudding.
- Add a layer of whipped cream on top of the bananas, spreading it evenly.
- Repeat with another layer of banana pudding, sliced bananas, and whipped cream.
- Chill and Serve:
- Refrigerate the cake for at least 2-3 hours, or until set.
- Before serving, garnish the top with extra banana slices for a beautiful presentation.
Enjoy this creamy, crunchy, and sweet Banana Cream Cornflake Cake! It’s a delicious no-bake dessert that’s easy to make and perfect for banana lovers.