Easy Banana Icebox Cake Recipes
A no-bake banana icebox cake with layers of graham crackers, creamy vanilla pudding, fresh bananas, and fluffy whipped cream. Perfect make-ahead dessert for any occasion.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 14.4 ounce graham crackers about 1 standard box (3 sleeves)
- 5 medium ripe bananas yellow with a few brown speckles
- 6.8 ounce instant vanilla pudding mix two 3.4-ounce boxes
- 4 cup cold milk whole or 2%
- 8 ounce cream cheese softened
- 0.5 cup powdered sugar
- 2 cup heavy whipping cream cold
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional, to prevent bananas from browning
- 0.125 teaspoon kosher salt a pinch, optional
Instructions
Preparation Steps
- Whisk the instant pudding mix with cold milk in a large bowl for 2 to 3 minutes until thickened. Set aside.
- In another bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Beat heavy whipping cream with vanilla (and salt, if using) to stiff peaks.
- Whisk the cream cheese mixture into the pudding until smooth. Gently fold in half of the whipped cream to make a light filling. Reserve the remaining whipped cream for topping.
- Peel and slice bananas into coins. If desired, toss with lemon juice to slow browning.
- Line the bottom of a 9x13-inch baking dish with a snug layer of graham crackers.
- Spread half of the filling over the crackers. Arrange half of the banana slices on top. Add another layer of graham crackers, then the remaining filling and bananas.
- Finish with the reserved whipped cream, spreading it evenly to cover the surface.
- Cover and refrigerate at least 4 hours (or overnight) until the crackers soften and the cake slices cleanly. Slice and serve chilled.
Notes
For neat slices, chill overnight so the crackers fully soften. Add fresh banana slices on top just before serving. Store covered in the refrigerator for up to 3 days.