Banana Icebox Cake

Don't let the taste stop you from sharing the recipe with your friends! 🤤

If you’re looking for a delicious and refreshing dessert to make this summer, look no further than this mouthwatering recipe for Banana Icebox Cake. This No-bake treat is the perfect way to cool down on a hot day while satisfying your sweet tooth at the same time!

Front view of a slice of Banana Icebox Cake on a white plate.

Ingredients

Instant banana cream pudding mix – This simple ingredient brings a classical dish to life!
Cold milk – You will need cold milk to make this dish.
Whipped topping – The star of the show is the whipped topping. It’s always a favorite of mine in any icebox cake I make.
Graham crackers – To make the icebox cake, you will need to layer it with graham crackers.
Fresh banana slices – You can always add more bananas to the dish if you’d like!
To make this delectable dessert, you’ll need just a few simple ingredients: ripe bananas, vanilla wafers, pudding, whipped cream, and a touch of vanilla extract. The key to making this cake is layering the ingredients in a loaf pan and letting it chill in the refrigerator overnight. This allows the flavors to meld together and the banana slices to soften, creating a creamy and decadent texture.

Topping Ideas for Banana Pudding Icebox Cake

There are so many delicious ways to top your Banana Pudding Icebox Cake. Here are a few of my favorites:
Chocolate chips
Chopped peanuts
Mini marshmallows
Shaved chocolate
Crushed vanilla wafers
Chocolate sauce
Caramel sauce
Melted peanut butter!
You can add these toppings to the top of your cake or layer them between the graham crackers for an extra special treat.

INGREDIENTS

2 3.4 ounce boxes instant banana cream pudding mix
3 cups cold milk
2 8 ounce containers whipped topping
3 sleeves graham crackers
fresh banana slices for garnish

INSTRUCTIONS

In a large bowl, add the banana cream mix and the milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute.
Fold in 1 container of whipped topping. Set aside.
Place 1/4th of the graham crackers into the bottom of a 9×13 baking dish. You may need to break some of the graham crackers up to fit.
Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times. Add the last of the graham crackers on top, you will have a couple of small pieces left over, but that’s okay, keep them for garnish if desired.
Smooth out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight.
Top with some of the crushed leftover graham crackers and fresh banana slices if desired, slice and serve.