This banana cream icebox cake is the perfect no bake banana dessert. It’s 5 ingredients and so easy to make for a luscious and delicious dessert!
I made my first icebox cake last summer when I made our strawberry icebox cake, but I’ve been wanting to make another one ever since. Well, stay tuned because this banana cream icebox cake is just the first of what’s to come this year.
So this banana cream pie icebox cake was calling my name. And it is amazing! It’s pretty much a deconstructed layered banana cream pie. Instead of a graham cracker crust you’ve got layers of actually graham cracker, stuffed with slices of fresh bananas, and banana pudding, and all topped with whipped cream.
You know how we like keeping things easy over here, instead of a homemade banana pudding, we used 2 boxes of pudding mix. You can use 2 boxes of vanilla pudding, 2 boxes of banana pudding, or 1 box of vanilla and 1 box of banana (that’s my favorite).
Another way to save a step is by using a container of Cool Whip or other Whipped Topping from the store instead of making your own.
How to make Banana Cream Icebox Cake?
This delicious banana pudding icebox cake is layers of sweet graham crackers, sliced bananas, creamy banana pudding, and repeat. All topped with some whipped cream and voila. It really is that easy.
First you’ll whip up your pudding. You don’t want to follow the directions on the box of the pudding, you won’t use as much milk as is called for. You’ll mix the dry pudding and the milk. Then fold in a little cool whip.
You’ll spread out your graham crackers on the bottom of a 9×13 pan. Keep the graham crackers whole as much as you can, but break them to fill in the whole pan.
Slice up a couple bananas and spread them around evenly over the top of the graham crackers.
Spread half of the pudding mixture over the top of the bananas and graham crackers. Place another layer of graham crackers. Another layer of sliced bananas and the remaining pudding.
Lay one more layer of graham crackers. Then spread remaining cool whip all over the top. Cover the pan and place the dish in the fridge for 4 hours, up to overnight.
You can also place it in the freezer if you’d freezer for a more solid texture. It will slice up easier when frozen, but isn’t as creamy. Let the cake come to room temperature for about 15 minutes before serving.
Looking for more No Bake Desserts?
- Buckeye Balls
- Eggless Cookie Dough
- Banana Cream Dessert Bars
- Caramel Cream Cheese Apple Dip
- Funfetti Dip
- Blueberry Cheesecake Bars
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- 2 3.5 oz instant vanilla pudding mix (or banana cream pudding mix, dry, unprepared)
- 2 1/2 cups milk
- 3 bananas
- 8 oz cool whip (divided)
- 3 1/2 sleeves graham crackers
- Stir together your dry pudding mix and milk in a large bowl for about 2 minutes till it starts to thicken.
- Carefully fold in 1/2 cup of cool whip until mixed throughout.
- Place a layer of graham crackers, into the bottom of a 9x13 pan. Set the graham crackers side by side to cover the whole bottom of the pan. Break graham cracker pieces as needed to fill the whole pan.
- Slice up banana and spread an even layer of sliced bananas (about 1 1/2 bananas worth) over the top of the graham crackers.
- Carefully spread half of the pudding mixture over the top of the bananas and graham crackers. Spread evenly to the edges.
- Place another layer of graham crackers to cover completely.
- Add more banana slices and more pudding spread evenly.
- Add final layer of graham crackers, placed evenly over the pudding.
- Spread remaining cool whip over the top of the final layer of graham crackers, evenly to the edges.
- Cover the cake with plastic wrap and set in the fridge for 4 hours, up to overnight.
- **Or place ice box cake in the freezer. Remove from freezer and allow to come to room temperature for about 15 minutes before serving.
- Slice and serve.
- Banana icebox cake will stay good in the fridge or freezer for up to 4 or 5 days. Graham crackers will become more soft as the more time passes.