Spiked Strawberry Banana Icebox Cake

For our 4th of July party, I wanted to serve a dessert that was easy to make, pretty, and boozy. This spiked Strawberry Banana Icebox cake hit all those marks. It helps too that you store it in your freezer so you can make ahead and do not have to worry about it before the party starts.

1 Box of Instant Banana Pudding Mix

1/2 Cup Jackson Morgan Southern Cream in Banana Pudding, cold

1 1/2 Cup Milk, cold

1 Can Sweetened Condensed Milk

2 (8 ounces) Containers Frozen Whipped Topping, thawed

4 Tablespoons Powdered Sugar

8 oz Block Cream Cheese, softened

1 Box Graham Crackers

2 Cups Strawberries, sliced

4 Bananas, sliced

Directions:

Gather all of your ingredients and a 9-inch square freezer safe dish. Make the pudding first according to the instructions on the box, but substitute 1/2 cup of Jackson Morgan Southern Cream in banana pudding for the milk. Mix the remainder of the milk with the pudding mix until a pudding consistency forms, set aside. You can add more Jackson Morgan instead of milk if you prefer for it to be boozier.

Next using an electric mixer fitted with a flat beater, beat sweetened condensed milk and cream cheese on medium-low speed until smooth. Using a rubber spatula, fold in one 8 ounce thawed whipped topping container into the cream cheese condensed milk mixture. Then add in the pudding and mix until well combined.

To assemble the icebox cake, layer the bottom of the dish with graham crackers, you may need to break a few graham crackers to cover the bottom of the dish fully. Then add a layer of sliced bananas and sliced strawberries. Pour 1/3 of the cream cheese condensed milk pudding mixture over the top of the fruit. Repeat until you fill your dish to the top. Put the icebox cake in the freezer while you make the whipped topping icing.

Using an electric mixer fitted with a whisk attachment, whisk powdered sugar and remaining thawed whipped topping together until smooth on medium-low speed. Remove cake from freezer, spread a small layer of whipped topping icing across the top of the cake. With the remaining icing, add to a pipping bag and cut a small opening in the bag. Carefully pipe straight lines of whipped topping icing across the top of the cake. Then add sliced strawberries between the lines. Freeze overnight. Remove from freezer for 30 minutes before enjoying.

Notes:

You may have leftover pudding, which you can use to make mini boozy banana puddings with vanilla wafers.

Cheers!

Please sip responsibly. All images Melissa Haithcock for Jackson Morgan Southern Cream.