This incredible Banana Icebox Cake is creamy, smooth, and delicious with layers of graham crackers, light-as-air banana pudding mixture, and whipped topping. It is so simple to make yet a show stopper at your next potluck or family dinner.
Do you love easy desserts like this? You can also try our Blueberry Delight, Lemon Lush Dessert, or our popular Orange Creamsicle Poke Cake.
Why is it Called an Icebox Cake?
What is an icebox? Well, during the early 20th century, there wasn’t refrigeration yet, so an icebox was the closest thing. An icebox is a non-mechanical form of refrigeration. A large block of ice was held in the upper compartment of this primitive refrigerator, and the colder air would come down and circulate to the lower compartments keeping the food cool.
So an icebox cake is a cake that is refrigerated, as simple as that. Since promoters were trying to sell their iceboxes in the United States, this cake rapidly came into popularity in the 1930s.
An icebox cake has to sit in the refrigerator for a number of hours so that the graham crackers start to soak up the pudding layer and become soft.
Helpful Items For This Recipe
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Ceramic Baking Dish Set of 3, Gradient Blue
Large Mixing Bowls Set, Nesting, Blue
5 Pieces Mini Serving Spatula Set (personally, I love these instead of a large spatula to serve with)
What is in an Icebox Cake?
Just a few ingredients make up this easy-peasy Banana Icebox Cake. We have made it even easier than some recipes by using whipped topping in place of heavy cream that you have to turn into whipped cream.
There isn’t even a need for a stand mixer or hand mixer, as a whisk is all you need. In saying this, if you don’t want that arm workout (which is only about one minute), you can use a whisk attachment on an appliance, but I find it isn’t necessary as the pudding comes together quickly as you are using instant pudding.
Ingredients
Instant banana cream pudding mix
Cold milk
Whipped topping
Graham crackers
Fresh banana slices for garnish
How to Make an Icebox Cake
This cake pulls together in a matter of minutes and is a great make ahead as it needs to be refrigerated for a minimum of 6 hours or overnight.
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 1/4 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 1/3 of the pudding mixture in a thin layer 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.
Tips and Tricks for the best Icebox Cake
Keep in the fridge for up to 4 days, covered with plastic wrap. This freezes well for up to 3 months. Also delicious served slightly frozen.
What does icebox cake taste like? This delightful dessert tastes like an amazing banana cream pie but WAY easier.
This needs to sit so the pudding mixture can set, and the graham crackers will absorb the pudding/whipped topping and become soft.
This is a great base recipe for other flavors! Chocolate, lemon, etc. would all be fantastic. Just make sure you purchase the instant pudding mix, or it won’t work. Chocolate is very popular with chocolate pudding and chocolate wafers.
Some other yummy toppings that would be good: crushed nilla wafers, chocolate sauce, caramel sauce, or even melted peanut butter!
Pin it HERE!!
Pin it HERE!!
Banana Icebox Cake
Ingredients
- 2 3.4 ounce boxes instant banana cream pudding mix
- 3 cups cold milk
- 2 8 ounce containers whipped topping
- 28 graham crackers or enough to fit your pan
- 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 1/3 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.
Comments & Reviews
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