Banana Pudding Icebox Cake

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🍌 Recipe: Banana Pudding Icebox Cake

  • Prep time: 20 minutes

  • Chill time: 4–6 hours (Overnight is best!)

  • Servings: 12–15 slices

Ingredients

  • The Foundation: 2 sleeves of Graham crackers (or 1 box of Nilla Wafers)

  • The Cream: 2 packages (3.4 oz each) Instant Vanilla or Banana Cream pudding mix

  • The Lift: 1 container (8 oz) whipped topping (like Cool Whip) or 2 cups stiffly peaked heavy cream

  • The Dairy: 3 cups cold whole milk

  • The Fruit: 4–5 large ripe bananas, thinly sliced

  • The Secret: 1 block (8 oz) cream cheese, softened to room temperature

  • The Sweetener: 1 can (14 oz) sweetened condensed milk

Instructions

  1. Whisk the Base: In a large bowl, beat the softened cream cheese and sweetened condensed milk until smooth.

  2. Make the Pudding: In a separate bowl, whisk the pudding mixes with the cold milk for 2 minutes until it starts to thicken. Fold this into the cream cheese mixture.

  3. Fold in Clouds: Gently fold in half of the whipped topping (save the rest for the top).

  4. The First Layer: In a 9×13 inch baking dish, spread a thin layer of the pudding mixture. Cover with a single layer of graham crackers.

  5. Build the Tiers: Add a layer of sliced bananas, followed by a generous layer of pudding. Repeat the layers (Crackers -> Bananas -> Pudding) until you reach the top.

  6. The Finish: Spread the remaining whipped topping over the top. Crush a few extra crackers or cookies and sprinkle them over the surface.

  7. The Big Chill: Cover and refrigerate for at least 4 hours.

💡 Notes & Tips

  • Ripeness Matters: Use bananas that are yellow with a few brown spots. They are sweet enough to flavor the cake but firm enough to hold their shape.

  • Avoid the Brown: To keep bananas from browning, toss the slices in a little lemon juice or pineapple juice before layering.

  • The “Snap” Test: If you want a “clean” slice, use a hot knife (dipped in warm water and wiped dry) to cut through the layers.

🥗 Nutritional Info (Per Serving)

Estimate based on 1/12th of a 9×13 pan.

Metric Amount
Calories 340 kcal
Total Fat 14g
Carbohydrates 48g
Protein 5g
Sugar 32g

✨ Benefits of This Recipe

  • No-Bake Ease: Perfect for hot summer days when you don’t want to turn on the oven.

  • Make-Ahead Friendly: It actually tastes better the next day, making it the perfect party prep dessert.

  • Kid-Approved: High in potassium from the fresh bananas and a guaranteed hit with picky eaters.

❓ Common Q&A

Q: Can I use homemade whipped cream instead of Cool Whip?

A: Absolutely! Just ensure you whip it to very stiff peaks. You may want to add a stabilizer (like a teaspoon of cornstarch) to ensure it doesn’t weep over time.

Q: My cake is runny. What happened?

A: Usually, this happens if the pudding wasn’t set enough before layering, or if the cream cheese wasn’t fully incorporated. Ensure the milk is ice-cold when mixing.

Q: How long does it stay fresh?

A: It’s best within 48 hours. After that, the bananas may start to release moisture, making the “cake” a bit too soft.

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