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Creamy, dreamy, and packed with banana flavor, this Banana Icebox Cake is the perfect make-ahead dessert for any occasion! With just five simple ingredients and no baking required, you’ll have an impressive treat that tastes like it took all day to make.
As the summer heat bears down, who wants to turn on the oven? This no-bake banana icebox cake is the answer to easy summertime desserts – cool, refreshing, and it’s got that nostalgia in every bite!
My family and I absolutely love everything about banana pudding. From my easy banana pudding cake, to banana pudding cheesecake parfaits, I am always thinking of different ways to make a delicious banana pudding dessert. And this banana pudding icebox cake might just be my new favorite!
The bananas release their sweet essence into the layers as the cake chills, creating a harmony of flavors. This isn’t just another no-bake dessert – it’s a celebration of simple ingredients coming together while your refrigerator does most of the work. Once you try this banana icebox cake, traditional banana pudding might just have some serious competition!
Nikki’s Recipe Rundown
- Taste: Creamy vanilla pudding and sweet, ripe bananas combine for a refreshing dessert that tastes like banana pudding in cake form.
- Texture: The silky pudding layers contrast perfectly with the softened graham crackers!
- Ease: With just five basic ingredients and no baking required, this icebox cake is practically foolproof.
- Pros: Make-ahead friendly, crowd-pleasing, and totally impressive despite minimal effort!
- Considerations: This icebox cake is best consumed within 2-3 days as the bananas will gradually darken over time, and the graham crackers will get too soft.
Ingredients Needed for Banana Icebox Cake
- Instant Vanilla Pudding Mix: This creates the creamy layers in between the graham crackers! I like to use vanilla pudding over banana cream pudding, but if you like banana pudding you can use that instead!
- Milk: 2% milk works well for the pudding mix. For an even richer texture, whole milk can be substituted.
- Whipped Topping: A whipped topping like Cool Whip provides light, airy texture. Allow to thaw completely for easier folding.
- Bananas: Fresh bananas lend the subtle banana flavor that is classic in this banana pudding icebox cake recipe!
- Graham Crackers: These form the cake-like layers here. To make a gluten-free dessert, use gluten free graham crackers.
How To Make Easy Banana Icebox Cake
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make Pudding Mixture
Whisk together the instant vanilla pudding mix and cold milk in a large mixing bowl until smooth and thick, about 2-3 minutes.
Fold in 1 container of thawed whipped topping until combined.
Step 2 | Assemble
In a 9×13 baking dish, arrange the graham crackers in a single layer, feel free to break some apart as needed, to cover the bottom completely. Spread half the pudding mixture over graham crackers. Arrange banana slices in a single layer over pudding.
Repeat layers: graham crackers, remaining pudding, banana slices.
Top with the second container of whipped topping.
Step 3 | Chill & Serve
Cover the dessert with plastic wrap and refrigerate for at least 4-6 hours or overnight to allow the crackers to soften.
Garnish with additional banana slices and graham cracker crumbs, if desired, and serve chilled.
Recipe Tips
- The bananas in the middle of the cake will not brown too much since they are in between the pudding layers! However, to prevent any browning, you can brush them lightly with lemon juice. Top the banana icebox cake off with fresh banana slices immediately before serving.
- Feel free to make this dessert ahead of time! It actually tastes even better after 24 hours of refrigeration, since the graham crackers get a little softer and the cake will be perfectly set.
- For picture-perfect slices, dip your knife in hot water and wipe clean between cuts!
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Variations and Substitutions
- Cookie Layer: Try vanilla wafers or Golden Oreos instead of graham crackers for a sweeter banana icebox cake.
- Pudding: You can opt for banana-flavored pudding for double the banana flavor, but keep in mind that the artificial banana flavor can be overwhelmingly sweet.
- Whipped Topping: Use homemade whipped cream instead of Cool Whip if you prefer! Whip 3 cups of cold heavy whipping cream with ½ cup powdered sugar until stiff. Mix half of the whipped cream with the pudding, then spread the other half on top of the dessert.
Recipe FAQs
Absolutely! Banana cream pudding, white chocolate pudding, or cheesecake pudding work wonderfully in this recipe.
After 6-8 hours of refrigeration, the graham crackers should have a soft, cake-like texture when you insert a knife.
For a simple topping, top it off with sliced bananas and graham crackers crumbs. You can also opt for crushed Nilla wafers, or a drizzle of caramel sauce for a touch of extra sweetness!
Storage
Storage: Cover the dessert with plastic wrap and store it in the fridge for up to 3 days. The graham crackers may be too soggy after that.
Freeze: You can freeze the banana icebox cake by wrapping it in plastic wrap, then with foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
What to Serve with Banana Icebox Cake
This creamy banana icebox cake pairs beautifully with a variety of accompaniments! Serve alongside an espresso or Biscoff cookie butter latte for an afternoon pick-me-up. For an extra touch of indulgence, drizzle caramel sauce over each slice or serve with a scoop of vanilla ice cream (or try my chocolate chip cookie ice cream for a hint of chocolate).
Other Recipes to Try
- Easy Banana Pudding
- Lemon Pudding Poke Cake
- Best Banana Cake
- Fresh Apple Cake with Glaze
- Strawberry Rhubarb Crumble
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Banana Icebox Cake
Ingredients
- 2 3.4 ounce boxes instant vanilla pudding mix
- 3 cups 2% milk, cold
- 2 8 ounce containers whipped topping, like Cool Whip, thawed and divided
- 3 large bananas, sliced into 1/4 inch medallions
- 1 14.4 ounce box graham crackers
Instructions
- Whisk together the instant vanilla pudding mix and cold milk in a large mixing bowl until smooth and thick, about 2-3 minutes.
- Fold in 1 container of thawed whipped topping until combined.
- In a 9×13 baking dish, arrange the graham crackers in a single layer, feel free to break some apart as needed, to cover the bottom completely. Spread half the pudding mixture over graham crackers. Arrange banana slices in a single layer over pudding.
- Repeat layers: graham crackers, remaining pudding, banana slices. Top with the second container of whipped topping.
- Cover the dessert with plastic wrap and refrigerate for at least 4-6 hours or overnight to allow the crackers to soften.
- Garnish with additional banana slices and graham cracker crumbs, if desired, and serve chilled.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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