Description
This Banana Icebox Cake is the ultimate no-bake dessert, combining layers of graham crackers, creamy banana pudding, and fluffy whipped topping for a sweet, chilled treat. The graham crackers soften as they soak up the flavors, creating a cake-like texture that’s hard to resist. Perfect for summer gatherings, potlucks, or a simple family dessert, this cake requires minimal effort but delivers maximum flavor.
Ingredients
3 cups whole milk
2 (3.4-ounce) packages banana instant pudding mix (Jell-O brand or other)
16 ounces whipped topping (Cool Whip), thawed, divided
1 box (14.4 ounces, 3 sleeves) graham crackers
3–4 ripe bananas
Instructions
In a large mixing bowl, whisk together the milk and banana pudding mix until it thickens, about 1-2 minutes. Gently fold in 8 ounces (half) of the whipped topping until evenly combined.
In a 9×13 inch baking pan, arrange a layer of graham crackers, breaking them if needed to fully cover the bottom of the pan.
Peel and slice the bananas into rounds, and layer them evenly over the graham crackers.
Spread ⅓ of the banana pudding mixture evenly over the banana slices. Repeat the layers two more times, ending with a layer of graham crackers on top.
Spread the remaining 8 ounces of whipped topping evenly over the top layer of graham crackers, covering the cake completely.
Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
Before serving, decorate the top with crushed graham crackers, extra whipped cream, and banana slices, if desired.
- Prep Time: 15 minutes
Nutrition
- Calories: 280