Oreo Banana Cream Cake
Banana Cream Cake with a homemade OREO cookie crust is the perfect No-Bake dessert for any occasion! Made with a luscious banana pudding filling made completely from scratch and topped with whipped OREO cream, this banana cream pie recipe is always a hit.
- 25 Oreo cookies finely crushed
- 5 Tbsp butter melted
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 tsp vanilla extract
- 2 Tbsp butter cubed
- 4 bananas sliced
- 5 Oreo cookies roughly chopped
- 3/4 cup heavy whipping cream
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.
In a small saucepan add milk, heavy cream, egg yolks, sugar, and cornstarch. Whisk until smooth.
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.
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.
Just before serving, whip up heavy whipping cream until stiff and combine with crumbled Oreos. Distribute whipped Oreo cream over the cake and serve.
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