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Banana Icebox Cake is the easiest no bake dessert in my rotation, layers of creamy banana pudding and graham crackers that soften overnight into a soft, cake like slice. I throw it together on a *busy afternoon* when I need dessert ready for later, and the girls love that there is no oven and almost no effort. It only takes about 15 minutes to assemble. If you love chilled layered desserts, our coconut icebox cake is another must try.
This old fashioned banana icebox cake tastes like banana pudding turned into a sliceable no bake cake.
Banana Icebox Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: No baking
- ⏳ Total Time: 6 hours 15 minutes
- 🍽️ Serving: 15 servings
- ⚡ Calories: 251kcal
- 🌶️ Flavor Profile: Creamy layers of banana pudding and softened graham crackers
- ✋ Difficulty: Easy, about as simple as our raspberry icebox cake
Quick Answer
Whisk banana cream pudding mix with cold milk until it starts to thicken, then fold in a container of whipped topping. Layer graham crackers in the bottom of a 9×13 dish, spread a third of the pudding on top, and repeat the layers, ending with graham crackers. Smooth the remaining whipped topping over the top, cover, and refrigerate for at least 6 hours or overnight so the crackers soften into a cake. Top with crushed graham crackers and fresh banana slices before serving.
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Why This Recipe Works
Click to see the technique science
- No oven required. The whole banana icebox cake is layered in the fridge, so it is perfect for hot days and busy weeks.
- Graham crackers soften into cake. As it chills overnight, the graham crackers absorb the pudding and turn soft and cake like.
- Tastes like banana pudding. Banana cream pudding and whipped topping give you all that classic banana pudding flavor in a sliceable form.
- Only five ingredients. You need just pudding mix, milk, whipped topping, graham crackers, and a banana for garnish.
- Make ahead friendly. It has to chill for hours, so it is a dessert you make the day before and forget about until serving.
- Feeds a crowd. One 9×13 pan cuts into 15 squares, perfect for potlucks, cookouts, and family dinners.
Why You’ll Love This Recipe
- It is a completely no bake dessert that comes together in about 15 minutes.
- It tastes just like banana pudding but slices into neat squares like a cake.
- It uses only five simple ingredients, even fewer than our no bake strawberry icebox cake.
- It chills overnight, so all the work is done long before your guests arrive.
Key Ingredients
Here is everything you need to make a pan of banana icebox cake.
- Banana cream pudding mix: Instant pudding gives the layers their banana flavor and creamy set. Use two 3.4 ounce boxes.
- Cold milk: Whisked into the pudding mix to thicken it. Keep it cold so the pudding sets fast.
- Whipped topping: Folded into the pudding and smoothed on top for a light, fluffy finish.
- Graham crackers: Layered between the pudding, they soften overnight into soft, cake like layers.
- Fresh banana: Sliced over the top for garnish and a fresh banana bite.
See recipe card for exact quantities.
Variations and Substitutions
This icebox cake is easy to make your own. Here are a few ideas.
- Swap the banana pudding for vanilla, cheesecake, or chocolate pudding for a new flavor.
- Layer fresh banana slices between the pudding layers for even more banana flavor.
- Use a chocolate graham or vanilla wafer base like our key lime eclair cake.
- Drizzle the top with caramel or a little melted chocolate before serving.
- Fold a handful of crushed vanilla wafers into the pudding for extra texture.
How to Make Banana Icebox Cake
- In a large bowl, whisk the banana cream pudding mix with the cold milk until combined, then keep whisking until it starts to thicken, about 1 minute.
- Add one container of whipped topping to the thickened pudding.
- Gently fold the whipped topping into the pudding until light and smooth. Set aside.
- Place a single layer of graham crackers in the bottom of a 9×13 dish, breaking some to fit as needed.
- Spread a third of the pudding mixture over the crackers and smooth it out. Repeat the layers two more times, ending with a layer of graham crackers.
- Smooth the remaining whipped topping over the top, cover, and refrigerate at least 6 hours or overnight. Top with crushed grahams and banana slices before serving.
Recipe Tips & Tricks
- Use cold milk so the instant pudding thickens quickly and sets up firm.
- Let it chill overnight, the graham crackers need the full time to soften into soft, cake like layers.
- Break crackers to fit the corners and edges so every layer is fully covered.
- Add bananas at the end, slice fresh bananas over the top just before serving so they do not brown.
- Smooth each layer evenly so the finished cake slices into clean squares.
- Use a sharp knife wiped clean between cuts for neat pieces.
Serving Ideas and Suggestions
Serve banana icebox cake cold, straight from the fridge, cut into squares. It is the perfect easy dessert after a summer cookout or weeknight dinner, and it pairs beautifully with fresh banana slices and a tall glass of milk.
It fits right into a no bake dessert spread. Set it out next to our pistachio lush cake or a bowl of pistachio pudding for a creamy, crowd pleasing table.
Because it slices into neat squares and travels well cold, it is a great make ahead dish for potlucks and parties. Pair it with our banana bundt cake for a double dose of banana dessert.
Banana Icebox Cake FAQs
Keep it covered in the refrigerator for up to 4 days. Because it is a no bake dairy dessert, it should stay chilled until you serve it and go right back in the fridge. Add fresh banana slices only right before serving so they do not brown.
Yes, and you should. It needs at least 6 hours or overnight in the fridge for the graham crackers to soften into cake, so it is a perfect make ahead dessert. Assemble it the day before and garnish just before serving.
You can freeze it for up to 1 month, well covered. The texture becomes firmer and more ice cream like once frozen. Thaw slices in the refrigerator for a few hours before serving, and add the fresh banana garnish after thawing.
It is usually runny if the pudding did not set or it did not chill long enough. Use cold milk, whisk until the pudding starts to thicken before folding in the whipped topping, and give it the full overnight chill so the layers firm up.
Absolutely. This icebox cake works with vanilla, cheesecake, chocolate, or French vanilla pudding. Just swap the banana cream pudding for the same amount of your favorite flavor to change up the taste.
Fresh banana slices will brown over time, so add them as a garnish right before serving rather than layering them inside ahead of time. A light brush of lemon juice can also help keep the slices looking fresh.
Love no bake treats? Make our coconut icebox cake next.
For another no bake treat, try our oatmeal cream pie ice cream bars.
Banana Icebox Cake
Ingredients
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 ⅓ 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.
Notes
- Some good toppings for this would be banana slices, crushed graham crackers, vanilla wafers, chocolate sauce or caramel sauce.
- Make sure that you use instant pudding.
- You can make your own homemade whipped cream, just make sure that you have enough.
- This needs to chill for at least 6 hours.
- This is a great dessert to make ahead for gatherings.
- So many other flavors can be made, see above for other options.
- This can be frozen, see above on how to do that.
Nutrition
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Sorry that was confusing, it is just 2 3.4 ounce boxes, I updated the recipe, thanks!
I am confused on the amount of instant pudding needed. I am just trying to do more baking. 6.8 ounce 2 3.4 ounces. Please clarify how many packages of pudding mix is needed or a total number of ounces. This is confusing to me. Thank you.