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Icebox cake on a plate
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4.37 from 11 votes

Banana Icebox Cake

This creamy, dreamy Banana Icebox Cake is a breeze to make. Icebox cakes have been popular for almost a hundred years and were promoted in the 1930s when icebox refrigerators were being produced.
Prep Time15 minutes
Additional Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: banana, banana icebox cake, cake, icebox cake, no-bake
Servings: 15 servings
Calories: 173kcal
Author: Tara Noland

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.

Nutrition

Serving: 1 | Calories: 173kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 178mg | Fiber: 1g | Sugar: 13g