Description
This no-bake Banana Icebox Cake is a classic dessert that’s simple to make and incredibly delicious. Layers of graham crackers, creamy banana pudding, and fresh bananas create a delightful treat that’s perfect for any occasion.
Ingredients
Scale
- 2 (3.4 ounce) boxes instant banana cream pudding mix
- 3 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 ripe bananas, sliced
- 1 (14.4 ounce) package graham crackers
Instructions
- In a large bowl, whisk together the instant banana cream pudding mix and cold milk until well combined.
- Gently fold in the thawed whipped topping until the mixture is smooth.
- Line the bottom of a 9×13 inch baking dish with a layer of graham crackers.
- Spread a layer of the banana cream pudding mixture over the graham crackers.
- Arrange a layer of sliced bananas over the pudding.
- Repeat layers: graham crackers, pudding, and bananas, ending with a layer of graham crackers.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set and the graham crackers to soften.
- Before serving, you can optionally garnish with additional whipped topping or banana slices.
Notes
- For a richer flavor, you can use heavy cream instead of milk in the pudding mix.
- Feel free to add a sprinkle of cinnamon or nutmeg for extra flavor.
- This cake is best served chilled.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Protein: 5g