Banana Icebox Cake

Slice of banana icebox cake on a metal spatula topped with a slice of fresh banana and graham cracker crumbs.

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Creamy, dreamy, and bursting 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.

Author: Nikki Lee

Servings: slices

Prep Time 20

Chilling Time 8

Total Time 8 20

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

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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 9x13 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.

Notes

Storage: Cover the dessert with plastic wrap, and store 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 and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

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