Oreo Banana Cream Cake
No-bake Oreo banana cream cake with homemade vanilla pudding, fresh bananas, and whipped Oreo cream in a chocolate cookie crust. No boxed pudding mix.
Servings: 12
Equipment
Ingredients
Oreo Crust:
- 25 Oreo cookies finely crushed
- 5 tablespoons butter melted
Filling:
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 2 egg yolks
- ½ cup sugar
- ⅓ cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter cubed
- 4 bananas sliced
Topping:
- ¾ cup heavy whipping cream
- 5 Oreo cookies roughly chopped
Instructions
- Combine crushed Oreo cookies and melted butter. Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. Chill crust for 30 minutes.25 Oreo cookies, 5 tablespoons butter
- In a small saucepan add milk, heavy cream, egg yolks, sugar, and cornstarch. Whisk until smooth.1.5 cups whole milk, 1.5 cups heavy cream, 2 egg yolks, ½ cup sugar, ⅓ cup cornstarch
- Bring to a simmer over medium heat while whisking constantly. Cook for about 10-15 minutes until thickened. Remove from heat and add vanilla extract and butter.1 teaspoon vanilla extract, 2 tablespoons butter
- Put half of the bananas in the bottom of the chilled crust and top with half of the pudding. Repeat with remaining bananas and pudding. Refrigerate for 4 hours or until set.4 bananas
- Just before serving, whip up heavy whipping cream until stiff and combine with crumbled Oreos. Distribute whipped Oreo cream over the cake and serve.5 Oreo cookies, ¾ cup heavy whipping cream
Nutrition
Calories: 464kcal | Carbohydrates: 44g | Protein: 4g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 114mg | Sodium: 229mg | Potassium: 282mg | Fiber: 1g | Sugar: 27g | Vitamin A: 980IU | Vitamin C: 3.7mg | Calcium: 77mg | Iron: 2.8mg