Ingredients
1 ½ sleeves graham crackers (about 24–30 squares)
2 cups heavy cream (480 ml, cold)
1 (14 oz / 400g) can sweetened condensed milk
8 oz (227g) cream cheese, full-fat and softened
2 teaspoons pure vanilla extract
3–4 large ripe bananas
2–3 tablespoons powdered sugar (optional, for dusting)
Instructions
Crush graham crackers into fine crumbs using a food processor or rolling pin.
In a mixing bowl, whip cold heavy cream until soft peaks form.
Add sweetened condensed milk and vanilla extract to whipped cream. Mix on medium speed until thick and well combined.
Stir in the softened cream cheese until smooth and creamy.
In a 9×13-inch dish, spread a layer of graham cracker crumbs as the base.
Add a layer of the cream mixture, then arrange slices of ripe banana on top.
Repeat with another layer of crumbs, cream, and banana
Finish with a top layer of cream and dust with powdered sugar if desired.
Refrigerate for at least 4 hours, or overnight, to set and allow flavors to meld.
Chill until serving and slice into portions.
Notes
Substitute graham crackers with digestive biscuits for a different flavor.
Use plant-based whipping cream and dairy-free cream cheese for a vegan option.
Ensure bananas are ripe but not over-mushy for the best texture.
Storage: Keep refrigerated, tightly covered, for up to 48 hours.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (assuming 12-16 slices total)
- Calories: 320
- Sugar: 32g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg