Hot August, Cold Dessert

Hello hot August! I don't know about where you are but here it's hot HOT hot! Even the pool is hot.

When it gets this hot, I don't want to eat, much less cook. So, I've been on the hunt for no bake recipes. I got lucky while browsing the Martha Stewart Living Magazine and found this yummy dessert. Because who doesn't like cold banana's and chocolate.

Chocolate, Banana, and Graham IceBox Cake

You'll need:

• 15 ounces milk chocolate, chopped
• 5 large egg yolks
• Salt
• 3 cups heavy cream
• 20 graham cracker sheets
• 4 or 5 ripe bananas, very thinly sliced lengthwise
• Garnish: whipped cream

Let's Start:

1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.

2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.

3. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.

4. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

I'll be making this soon and will let you know it's yum factor!