Why You’ll Love This Recipe

This Banana Icebox Cake is a dream come true for banana pudding lovers. It’s quick, easy, and requires no baking, making it perfect for hot days or when you want a simple dessert that looks impressive. Layers of graham crackers soaked in pudding, fresh bananas, and whipped topping create a luscious, melt-in-your-mouth texture. It’s like enjoying banana pudding but in cake form, and it’s sure to impress anyone you serve it to!

Ingredients

3 cups whole milk
2 (3.4 oz) packages banana instant pudding mix (Jell-O brand or other)
16 ounces whipped topping (Cool Whip), thawed, divided
1 box (3 sleeves, 14.4 oz) graham crackers
3-4 ripe bananas

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pudding:
- In a large bowl, whisk together the whole milk and the banana instant pudding mix until the mixture thickens, about 2-3 minutes. Set aside to allow it to firm up a bit.
Mix in Whipped Topping:
- Gently fold in half of the whipped topping (8 ounces) into the pudding mixture until it’s smooth and fully combined.
Prepare the Bananas:
- Slice the bananas into thin rounds, about ¼-inch thick.
Assemble the Cake:
- In the bottom of a 9×13-inch baking dish, spread a thin layer of the pudding mixture.
- Lay a layer of graham crackers on top of the pudding, covering the bottom completely. You may need to break the crackers to fit them properly.
- Top the graham crackers with a layer of sliced bananas.
- Spread half of the pudding mixture over the bananas, smoothing it out with a spatula.
- Repeat the layers: a layer of graham crackers, a layer of bananas, and the remaining pudding mixture.
Top with Whipped Topping:
- Spread the remaining half of the whipped topping over the top of the cake. You can spread it evenly or use the back of a spoon to create a decorative swirl.
Chill:
- Cover the baking dish with plastic wrap or foil and refrigerate the icebox cake for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.
Serve:
- Once chilled, slice the Banana Icebox Cake and serve! Enjoy the creamy, refreshing layers with each bite.

Servings and Timing

Servings: This recipe makes approximately 12 servings.
Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes (or overnight)

Variations

Add Some Nuts: Sprinkle crushed walnuts or pecans between the layers for added texture and flavor.
Chocolate Banana Icebox Cake: Add chocolate chips to the layers or drizzle melted chocolate over the whipped topping for a chocolate-banana twist.
Coconut Banana Icebox Cake: Add a layer of toasted coconut flakes for an extra tropical touch.
Layered Icebox Cake: If you want more layers, you can add an extra sleeve of graham crackers and another layer of bananas for a more layered look.

Storage/Reheating

Storage: Store any leftover Banana Icebox Cake in the refrigerator, covered, for up to 3-4 days.
Reheating: This dessert is best served chilled and doesn’t require reheating.

FAQs

Can I use a different flavor of pudding?

Yes, you can substitute the banana pudding mix with vanilla or chocolate pudding for a different flavor profile. Strawberry pudding would also be a great choice for a fruitier twist.

Can I use fresh whipped cream instead of Cool Whip?

Yes, you can substitute fresh whipped cream for the Cool Whip. Use about 2 cups of freshly whipped heavy cream, and gently fold it into the pudding mixture.

Can I use a different type of cracker for the crust?

Yes, you can use other types of cookies or crackers, such as vanilla wafers or graham cracker crumbs. Vanilla wafers would work particularly well for this dessert.

How long does the icebox cake need to set?

The cake should chill for at least 4 hours, but for the best texture and flavor, it’s recommended to chill it overnight. This gives the graham crackers time to soften and the flavors to meld.

Can I make this cake in individual servings?

Yes, you can assemble individual servings by layering the ingredients in small cups or jars, which makes for a cute and portioned dessert.

Can I make this cake gluten-free?

To make this cake gluten-free, you can substitute the graham crackers with gluten-free graham crackers or another gluten-free cookie option.

Can I add other fruits to the cake?

Yes! You can add strawberries, blueberries, or even mango slices between the layers for extra flavor and variety.

Is this dessert safe to eat after a few days?

Yes, as long as it’s stored properly in the refrigerator, the cake will stay fresh for 3-4 days. The bananas may brown slightly, but the flavor will still be great.

Can I freeze the Banana Icebox Cake?

This dessert is best enjoyed fresh, but if you’d like to freeze it, you can wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before serving.

What’s the best way to cut the Banana Icebox Cake?

Use a sharp knife or spatula to cut through the layers. It’s best to let the cake set and firm up in the refrigerator before cutting to prevent it from falling apart.

Conclusion

Banana Icebox Cake is the ultimate no-bake dessert that combines the creamy, fruity goodness of banana pudding with layers of graham crackers and whipped topping. Its easy preparation and delicious flavor make it a go-to treat for warm days, gatherings, or any time you’re in the mood for a refreshing, creamy dessert. With its simple ingredients and irresistible taste, this cake will quickly become a crowd favorite! Enjoy!

Banana Icebox Cake

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Author: Julia
Total Time: 4 hours 15 minutes (or overnight)
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This no-bake Banana Icebox Cake combines creamy banana pudding, soft graham crackers, and fresh bananas for a refreshing, indulgent dessert. Perfect for summer gatherings, this easy-to-make treat is sure to impress with its layers of flavor and creamy texture.

Ingredients

3 cups whole milk

2 (3.4 oz) packages banana instant pudding mix (Jell-O brand or other)

16 ounces whipped topping (Cool Whip), thawed, divided

1 box (3 sleeves, 14.4 oz) graham crackers

3–4 ripe bananas

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Instructions

Prepare the Pudding:
- In a large bowl, whisk together the whole milk and banana instant pudding mix until the mixture thickens, about 2-3 minutes. Set aside to firm up a bit.
Mix in Whipped Topping:
- Gently fold in half of the whipped topping (8 ounces) into the pudding mixture until smooth and fully combined.
Prepare the Bananas:
- Slice the bananas into thin rounds, about ¼-inch thick.
Assemble the Cake:
- In the bottom of a 9×13-inch baking dish, spread a thin layer of the pudding mixture.
- Lay a layer of graham crackers on top of the pudding, covering the bottom completely. You may need to break the crackers to fit them properly.
- Top the graham crackers with a layer of sliced bananas.
- Spread half of the pudding mixture over the bananas, smoothing it out with a spatula.
- Repeat the layers: graham crackers, bananas, and the remaining pudding mixture.
Top with Whipped Topping:
- Spread the remaining half of the whipped topping over the top of the cake. You can spread it evenly or use the back of a spoon to create a decorative swirl.
Chill:
- Cover the baking dish with plastic wrap or foil and refrigerate the icebox cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Serve:
- Once chilled, slice the Banana Icebox Cake and serve! Enjoy the creamy, refreshing layers with each bite.

Notes

Variations:

Add Some Nuts: Sprinkle crushed walnuts or pecans between the layers for added texture and flavor.

Chocolate Banana Icebox Cake: Add chocolate chips to the layers or drizzle melted chocolate over the whipped topping for a chocolate-banana twist.

Coconut Banana Icebox Cake: Add a layer of toasted coconut flakes for an extra tropical touch.

Layered Icebox Cake: Add an extra sleeve of graham crackers and another layer of bananas for a more layered look.

Storage: Store any leftover Banana Icebox Cake in the refrigerator, covered, for up to 3-4 days.

Reheating: This dessert is best served chilled and doesn’t require reheating.

Prep Time: 15 minutes
Category: Dessert, Cake
Method: No-bake
Cuisine: American