Banana Cream Cornflake Cake

 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:

1. 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.
2. 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.
3. 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.
4. 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.

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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.