Cooking and Serving: 19 minutes | 9 slices cake
Ingredients
1 recipe Gluten Free Vanilla Pudding | 1 recipe Gluten Free “Nabisco” Graham Crackers | 2 tablespoons water, (See Recipe Notes)
Description
Prep Time: 15 minutes | Cook Time: 4 minutes | Total Time: 19 minutes | Servings: 9 slices cake
Ingredients
1 recipe Gluten Free Vanilla Pudding
1 recipe Gluten Free “Nabisco” Graham Crackers
2 tablespoons water, (See Recipe Notes)
1 ½ teaspoons (3 g) unflavored gelatin, (See Recipe Notes)
1 ½ cups (12 fluid ounces) heavy whipping cream, chilled
⅝ cup (124 g) granulated sugar
8 ounces cream cheese, at room temperature
1 20- ounce can crushed pineapple in its own juices, drained of all liquid
3 medium ripe (but not overripe) bananas
Chopped peanuts
Chocolate sauce
Maraschino cherries, with stems in their own juice
Instructions
MAKE THE VANILLA PUDDING
Transfer the pudding to a large bowl, place plastic wrap directly on top of.
Place in the refrigerator to chill for about 1 hour or until cool to the.
MAKE THE STABILIZED WHIPPED CREAM
Bloom the gelatin stirring it gently to combine.
Allow the mixture to sit at room temperature until the gelatin swells.
Place the gelatin mixture in the microwave and melt at 60% power for 20.
seconds until melted. Set the gelatin aside to cool briefly.
In the bowl of a stand mixer fitted with the whisk attachment, or a large.
bowl with a hand mixer, place the chilled cream and 2 tablespoons of the.
sugar, and whisk on medium speed until soft peaks form.
Add the cooled gelatin, and beat just until thickened, 1 to 2 minutes.
Transfer the whipped cream to another bowl, and set it aside briefly.
MAKE THE CREAM CHEESE LAYER
In the same mixer bowl, place the cream cheese and remaining 1/2 cup (100 g).
granulated sugar, and beat with the paddle attachment until light and fluffy.
Add about 1/3 of the stabilized whipped cream to the cream cheese mixture,.
and fold in the whipped cream.
Set the cream cheese mixture aside.
MIX THE PUDDING WITH WHIPPED CREAM
Remove the cooled pudding from the refrigerator and peel off the plastic.
Whisk the pudding until smooth and loose with a handheld whisk.
Add another third of the stabilized whipped cream to the pudding and fold in.
Set the pudding mixture aside.
ASSEMBLE THE CAKE
Cover the bottom of the prepared pan with a layer of graham crackers,.
breaking them as necessary to evenly cover the surface.
Top with the cream cheese mixture and spread it into an even layer.
Top with the crushed and drained pineapple, and spread that into an even.
Slice the bananas, and top with a single layer of banana slices.
Top with the pudding mixture, spreading the pudding into an even layer.
Top with a second layer of graham crackers, and then with the remaining.
stabilized whipped cream.
Sprinkle with chopped peanuts, and press down gently to help them adhere to.
REFRIGERATE THE CAKE
Cover the pan with plastic wrap and place it in the refrigerator to chill for.
at least 4 hours to allow the filling to set and the graham crackers to.
Place the cake in the freezer for 15 minutes before removing the entire cake.
Using a large, sharp knife, slice the cake into 9 or 12 equal pieces and.
serve chilled or frozen topped with chocolate sauce, more banana slices, more.
chopped peanuts and a few maraschino cherries.
REFRIGERATE THE CAKE
Cover the pan with plastic wrap and place it in the refrigerator to chill for.
at least 4 hours to allow the filling to set and the graham crackers to.
Place the cake in the freezer for 15 minutes before removing the entire cake.
Using a large, sharp knife, slice the cake into 9 or 12 equal pieces and.
serve chilled or frozen topped with chocolate sauce, more banana slices, more.
chopped peanuts and a few maraschino cherries.
Notes
* 1 ½ cups (12 fluid ounces) heavy whipping cream, chilled
* ⅝ cup (124 g) granulated sugar
* 8 ounces cream cheese, at room temperature
* 1 20- ounce can crushed pineapple in its own juices, drained of all liquid
* 3 medium ripe (but not overripe) bananas
* Maraschino cherries, with stems in their own juice
* Line an 8-inch or 9-inch square baking pan with crisscrossed sheets of
parchment paper and set it aside.
MAKE THE VANILLA PUDDING.
* Make the instant vanilla pudding according to the recipe instructions.
* Transfer the pudding to a large bowl, place plastic wrap directly on top of
* Place in the refrigerator to chill for about 1 hour or until cool to the
MAKE THE STABILIZED WHIPPED CREAM.
* Bloom the gelatin stirring it gently to combine.
* Allow the mixture to sit at room temperature until the gelatin swells.
* Place the gelatin mixture in the microwave and melt at 60% power for 20
seconds until melted. Set the gelatin aside to cool briefly.
* In the bowl of a stand mixer fitted with the whisk attachment, or a large
bowl with a hand mixer, place the chilled cream and 2 tablespoons of the
sugar, and whisk on medium speed until soft peaks form.
* Add the cooled gelatin, and beat just until thickened, 1 to 2 minutes.
* Transfer the whipped cream to another bowl, and set it aside briefly.
MAKE THE CREAM CHEESE LAYER.
* In the same mixer bowl, place the cream cheese and remaining 1/2 cup (100 g)
granulated sugar, and beat with the paddle attachment until light and fluffy
* Add about 1/3 of the stabilized whipped cream to the cream cheese mixture,
and fold in the whipped cream.
* Set the cream cheese mixture aside.
MIX THE PUDDING WITH WHIPPED CREAM.
* Remove the cooled pudding from the refrigerator and peel off the plastic
* Whisk the pudding until smooth and loose with a handheld whisk.
* Add another third of the stabilized whipped cream to the pudding and fold in
* Set the pudding mixture aside.
* Cover the bottom of the prepared pan with a layer of graham crackers,
breaking them as necessary to evenly cover the surface.
* Top with the cream cheese mixture and spread it into an even layer.
* Top with the crushed and drained pineapple, and spread that into an even
* Slice the bananas, and top with a single layer of banana slices.
* Top with the pudding mixture, spreading the pudding into an even layer.
* Top with a second layer of graham crackers, and then with the remaining
stabilized whipped cream.
* Sprinkle with chopped peanuts, and press down gently to help them adhere to
REFRIGERATE THE CAKE.
* Cover the pan with plastic wrap and place it in the refrigerator to chill for
at least 4 hours to allow the filling to set and the graham crackers to
* Place the cake in the freezer for 15 minutes before removing the entire cake
* Using a large, sharp knife, slice the cake into 9 or 12 equal pieces and
serve chilled or frozen topped with chocolate sauce, more banana slices, more
chopped peanuts and a few maraschino cherries.
If you would like to make the whipped cream without the gelatin to stabilize it,
simply omit the gelatin and water, and the related instructions. You will have
to freeze the cake and serve it frozen, rather than refrigerated, as it will not
set up properly otherwise.
Nutrition information is automatically calculated, so should only be used as an