Banana Pudding Icebox Cake

Banana Pudding Icebox Cake is the perfect end of summertime dessert.

This dessert is no bake.

This dessert comes together in 10 minutes.

This dessert can be made in advance.

This dessert is so refreshing.

Need I say more?

This one is so easy to make, it’s perfect to do with the kids! My 6 year old helped me all throughout because she could do it almost completely on her own.

Not only because it’s easy, but its fun too!

What do I need to make this?

• bananas: you want them perfectly yellow. Not to green where they are kind of hard still or too ripe where they get mushy. They need to be just right. ;)
• instant pudding: Okay, so you can do what you like here. You can do two banana pudding boxes, two vanilla or one and one. I love doing one and one to mix the flavors!
• milk: whole milk is best but any works!
• whipped topping: something along the lines of Cool Whip, but it can be any brand! or you can make some homemade whipped cream.
• Graham crackers: honey grahams are my favorite!
• vanilla: the best you can find! It makes a difference :)

How do I make my own Banana Pudding Icebox Cake?

It seriously cannot be easier! Just gather your ingredients and prep your layers.

Let’s start with the pudding. Add your cold milk to a bowl and then the two pudding boxes. Whisk those together well for 3-4 minutes until thick.

Add in half of the whipped topping and fold it in gently until thoroughly combined. Set this bowl aside.

Now take your bananas and slice them up. I like to keep them pretty thin, but you can do them however you like best!

Lastly, open up your graham cracker packages and set those out.

Now take a 9x13inch baking dish and lay out one layer of graham crackers on the bottom.

Next, add 1/3 of the pudding mixture Top that with sliced bananas.

Repeat two more times until you’ve used up all the pudding. For the last layer, top with the remaining whipped topping.

Now refrigerate for at least a few hours, or ideally overnight.

You can sprinkle with crushed graham crackers and top with sliced bananas before serving (keep in mind banana turn brown quickly so maybe only top the pieces as you serve them!

Can I make this a few days before serving?

Ideally you’d make it the night before you serve. Although the cake lasts 2-3 days, it’s best the day after making it. The bananas start to turn mushy or lose water as it sits in your fridge.

Do the graham crackers get soggy?

No, not soggy but they do get soft. Almost like a graham cracker crust. The pudding keeps them set, but softer. It’s actually really good!

How ripe should my banana be?

Ideally, a perfect bright yellow with little to no brown spots. If they’re too ripe, it’ll be mushy in the cake. If they’re too green, they’ll be hard. I always buy them green and let them sit on the counter until they’re perfectly yellow before making this!

How many days does this last?

This dessert must remain refrigerated! And it lasts 2-3 days. The bananas are what will turn mushy first so as long as they’re still set, you’re good! I like to half this if it’s just for us 4 since I know it’s not going to last the whole week in the fridge.