This Banana Icebox Cake recipe is an easy no-bake dessert that takes mere minutes to make using only 4 simple ingredients.
This banana graham cracker dessert is packed with delicious layers of cookies and banana cream filling, topped with fluffy whipped cream, and sprinkled with fresh fruit slices and graham cracker crumbs.
No-Bake Banana Pudding Icebox Cake
Banana Pudding Layer Cake recipe is a cool, creamy, refreshing twist on a classic banana cream pie and so much more simple than a banana torte, easily tweaked to use the graham crackers in the layers instead of being baked into the crust.
This fuss-free version can be made in mere minutes with a simple filling of powdered pudding mixed with milk and whipped cream that sets while it sits in the fridge to firm up.
What I love most about a banana icebox cake with graham crackers is that the filling feels kind of like a banana mousse and is very light so it makes the perfect mixture to layer between the cookies.
As the banana refrigerator cake chills, the cookies soak up the moisture from the cream and become tender – it’s the best graham cracker banana dessert that makes the ultimate summer slice!
For more banana-flavored recipes, try my Campfire Banana Boats, Rich and Creamy Magnolia Banana Pudding Recipe, Banana Bread Smoothie and World Famous Banana Bread Recipe
Why We Love This Banana Pudding Layer Cake Recipe
- Quick and easy to prepare in 15 minutes.
- Only uses 4 ingredients to create the best banana pudding cake.
- Tastes better than banana cream pie and so much easier to make.
- Cool, creamy, delightful dessert that’s refreshing for warm weather entertaining.
- Perfect for summer parties or anytime you don’t want to heat your house with a hot oven.
Ingredients
- Instant banana cream pudding mix
- Milk
- Whipped topping or Cool Whip
- Graham crackers
- Bananas
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Substitutions and Additions
- Pick Your Pudding: This is a great base recipe for other filling flavors! Chocolate, vanilla, butterscotch, lemon, banana pudding, etc would also taste delicious. Just make sure you purchase the instant pudding mix or it won’t work with this ice box cake.
- Tasty Toppings: Feel free to add your favorite toppings to this tasty treat, like crushed nilla wafers, a drizzle of chocolate sauce or caramel sauce, chopped nuts (like pecans or walnuts), or even melted peanut butter!
- Change The Cookie: Vanilla wafers, chocolate graham crackers, pecan sandies, or shortbread cookies can be used instead of classic graham crackers. I would not use a sandwich cookie, however, because they are too thick to properly soften in the pudding mixture to get the right consistency.
- Add Fruit To Your Filling: Feel free to add fresh fruit to your filling. You can use strawberries, bananas, or other thinly-sliced soft fruit, such as mangoes, peaches, or even raspberries.
Recommended Tools
- Whisk
- 9×13 baking dish
How to Make Banana Icebox Cake
This no-bake layered graham cracker pudding dessert is so quick and easy to prepare in just 15 minutes! It’s perfectly cool and creamy for warm-weather parties, potlucks, and backyard barbecues.
- Make The Pudding Mixture: Whisk together the banana cream mix and milk and stir until it starts to thicken about 1 minute. Fold in whipped topping and set aside.
- Assemble: Place the graham crackers into the bottom of a baking pan. Spoon the pudding mixture over the cookie layer, smooth it out, and repeat 2 more times. Top with graham crackers and cover with remaining whipped cream.
Pro Tip: You may need to break some of the graham crackers up to fit in the bottom of the pan. - Chill: Cover with plastic wrap and place in the fridge for at least 6 hours, or even better overnight.
- Serve: Garnish with crushed graham cracker crumbs and fresh banana slices if desired. Slice and serve. Enjoy!
Tips
- This cake needs to sit for at least 6 hours so the pudding mixture can set and the graham crackers can absorb the pudding/whipped topping and become soft.
- For easy slicing, run a sharp knife under hot water and dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.
- Make sure your bananas are ripe bananas for the garnish. Otherwise, the slices will be too firm and not sweet enough to match the dessert.
- An offset spatula is a perfect tool for smoothing each layer into the pan.
Storage Tips
- To Store: Keep your icebox cake in the fridge for up to 4 days covered with plastic wrap.
- To Freeze: This icebox cake freezes well for up to 3 months. It’s also delicious served slightly frozen.
Frequently Asked Questions
Yes, you can absolutely freeze this graham cracker pudding cake. In fact, it will slice up easier when frozen, with a more solid texture, although it isn’t as creamy. Let the cake come to room temperature for about 15 minutes before serving.
Yes, you can easily prep your icebox cake a day or two ahead of time and simply leave it in the fridge or freezer. The more the cake sits in the cold, the better the texture and the more the ingredients set. If your frozen dessert is too hard with the extra chill time, allow it to thaw on the counter for about 15 minutes before cutting into it.
Yes, it is easy to make a homemade whipped topping. with heavy cream and powdered sugar. Whip the whipping cream until stiff peaks form, then add the powdered sugar and whip again until combined. See our delicious recipe for Homemade Whipped Cream.
Other Easy Icebox Recipes
- S’mores Icebox Cake
- Strawberry Icebox Cake
- Lemon Icebox Cake
- Peanut Butter Oreo Icebox Cake.
- No-Bake Berry Icebox Cake
- S’mores Ice Cream Sandwich Cake
- Copycat Magnolia Banana Pudding
Banana Icebox Cake
Ingredients
- 6.8 ounce (2 3.4-ounce) boxes instant banana cream pudding mix
- 3 cups cold milk
- 16 ounce (2 8-ounce) containers whipped topping
- 3 sleeves graham crackers
- fresh banana slices for garnish
Instructions
- In a large bowl, add the banana cream mix and the milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute.
- Fold in 1 container of whipped topping. Set aside.
- Place 1/4th of the graham crackers into the bottom of a 9×13 baking dish. You may need to break some of the graham crackers up to fit.
- Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times. Add the last of the graham crackers on top, you will have a couple of small pieces left over, but that’s okay, keep them for garnish if desired.
- Smooth out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight.
- Top with some of the crushed leftover graham crackers and fresh banana slices if desired, slice and serve.
Jenn’s Notes
- To Store: Keep your icebox cake in the fridge for up to 4 days covered with plastic wrap.
- To Freeze: This icebox cake freezes well for up to 3 months. It’s also delicious served slightly frozen.
- This cake needs to sit for at least 6 hours so the pudding mixture can set and the graham crackers can absorb the pudding/whipped topping and become soft.
- For easy slicing, run a sharp knife under hot water and dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.
- Make sure your bananas are ripe bananas for the garnish. Otherwise, the slices will be too firm and not sweet enough to match the dessert.
- An offset spatula is a perfect tool for smoothing each layer into the pan.
