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–+ servings
Delicious Banana Icebox Cake layered with fresh bananas and creamy filling

Banana Icebox Cake

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A delightful no-bake dessert featuring layers of creamy banana pudding, whipped topping, and crunchy graham crackers, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the pudding mixture
  • 2 boxes instant banana cream pudding mix (3.4 ounce each)
  • 3 cups cold milk For optimal creaminess, use whole milk.
  • 2 containers whipped topping (8 ounce each) Full-fat whipped topping recommended for extra creaminess.
For the layers
  • 3 sleeves graham crackers Break as needed to fit in the baking dish.
  • 1 as needed fresh banana slices For garnishing before serving.

Method
 

Preparation
  1. In a large bowl, combine the banana cream mix and cold milk. Whisk until smooth and continue whisking until the mixture starts to thicken, about 1 minute.
  2. Gently fold in one container of whipped topping and set this mixture aside.
Assembly
  1. In a 9×13 baking dish, place a layer of graham crackers, using about 1/4 of the package.
  2. Spread ⅓ of the pudding mixture evenly over the graham crackers. Repeat the layering process two more times.
  3. Finish with a layer of graham crackers on top. Smooth-out the remaining whipped topping to cover the graham crackers completely.
Chilling
  1. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Serving
  1. Before serving, add some crushed graham crackers and fresh banana slices on top for garnish. Slice and enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 220mgFiber: 1gSugar: 15g

Notes

This dessert is best served chilled and can be stored in the fridge for up to 3 days. Use an airtight container to keep leftovers fresh.
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