Turning the oven on to bake a festive cake when the weather is warm can really be a chore. Our delicious icebox cake combines fresh strawberries and bananas with a fast icing and graham crackers. While it comes together quickly, with no baking, it looks gorgeous and will make your guests think you were slaving all day! Even better, this cake should really be made a day ahead for best results, so on the day of your party, all you have to do is decorate the top.
1 pint heavy whipping cream
1/2 cup powdered sugar
1 cup (8 ounces) cream cheese
2 packages Taza Vanilla Chocolate Mexicano, chopped and melted
4 bananas, sliced lengthwise
1 pound strawberries, hulled and sliced
2 sleeves graham crackers
Whipping cream, to garnish
Maraschino cherries, to garnish
Rainbow sprinkles, to garnish
1. To make frosting, in a standing mixer fitted with a whisk attachment, beat the heavy cream and sugar until peaks form. Add the cream cheese and continue to beat until well combined. Remove half the mixture from the bowl and reserve in a second bowl, then turn speed to low and slowly add the melted chocolate until fully combined. Set mixture aside and reserve.
2. Place a small amount of the white frosting on a serving plate then place 4 graham crackers on top. Cover the graham crackers with some of the chocolate frosting, followed by halved bananas. Coat 4 more graham crackers with chocolate frosting and place them frosting side down on top of the bananas. Coat the top layer of graham crackers with white frosting and chopped strawberries, then coat 4 more graham crackers with white frosting and place them frosting side down on top of the strawberries. Repeat frosting and layering until all the graham crackers and fruit have been used.
3. Use remaining frosting to ice the outside of the cake, then let sit in the fridge overnight. Shortly before serving, decorate the cake with additional whipped cream, strawberries, sliced banana, maraschino cherries, and rainbow sprinkles. Keep chilled until ready to serve.