This is a fun and easy treat to make with the kids. It is a no-baking, no mixing solution to hot summer days and recipes that kids need tons of help with. It does not, however, remove the mess that baking with children creates. This is in nearly no way nutritious, so I added banana to help with that.
To add in a bit of science, discuss the texture of the crackers before and after adding the cream. Sounds like a yummy cause & effect project to me!
Chocolate-Hazelnut Banana Ice Box Cake
Yield: 8 slices
Time: 24 hours (or 3.5 hours if you don't have all day)
a bread loaf baking dish
cellophane or tin foil
spoons and/or butter knives
2 sleeves of graham crackers
10 oz of chocolate hazelnut spread (like Nutella or JIF)
4 oz whipped topping in a tub (I prefer the vanilla flavored)
1) Line the baking dish with cellophane or tin foil. Coat inside of baking dish with whipped cream.
2) Spread chocolate onto crackers and place in a single layer, cracker side down. Break cracker into smaller pieces to fully cover the bottom of the dish. Repeat with whipped cream layer.
3) Slice banana, add a layer of banana slices.
4) Alternate a layer of crackers with chocolate spread with a layer of crackers with whipped spread until the baking dish is full. When you do the last layer of cracker, make sure to have whipped cream on top so that entire "cake" is surrounded by cream. This will ensure that all crackers are able to become moist while chilling.
5) Cover dish with cellophane or tin foil. Refrigerate for 10-24 hours - OR - freeze for 2 hours, refrigerate for 1 hour. Flip baking dish upside down on top of a flat plate, then remove the cellophane or tin foil. Serve immediately.