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 mins
Additional Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Keyword: banana, banana icebox cake, cake, icebox cake, no-bake
Servings: 15 servings
Calories: 173kcal
- 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
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.
Serving: 1 | Calories: 173kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 178mg | Fiber: 1g | Sugar: 13g