Make this graham cracker icebox cake with layers of creamy banana pudding, whipped topping, and sweet ripe bananas. Banana Icebox Cake is an easy to make no-bake dessert that’s perfect for any occasion.
Graham Cracker Icebox Cake is a simple recipe that anyone can master! This version is made with bananas and instant banana pudding to make it similar to a classic no-bake banana pudding recipe.
If you like banana desserts, you will definitely enjoy this Banana Pudding Poke Cake, and this Banana Pudding Lasagna recipe too!
Why You’ll Love This Recipe
- Graham Cracker Icebox Cake – doesn’t everyone seem to always have a box of graham crackers in the back of their pantry? The ingredients for this recipe are readily available, inexpensive, and easy to find.
- A Twist on a Classic – Traditional banana pudding uses vanilla wafer cookies for the layers. This no-bake cake is just as amazing, but with a different flavor from the grahams.
- No Bake Dessert– No cooking means that you don’t have to heat up your house to make this dessert. Try an icebox cake for your next summer party!
Ingredients In Banana Icebox Cake
Here’s what you need to make this simple banana dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
- Banana Pudding – one regular-sized box of banana-flavored instant pudding mixed with whole milk and whipped topping creates a thick, rich filling for this icebox cake.
- Whipped Topping – Get a large tub of cool whip or another brand of whipped topping, or two 8-ounce tubs. We’re using this in the filling and as a creamy topping for the graham cracker icebox cake.
- Graham Crackers – this 9×13-inch icebox cake uses a whole box of graham crackers. leave them whole for this recipe.
- Bananas – You’ll need 3 or 4 of these, depending on how large the bananas are. Be sure that your bananas are yellow and ripe so that they are soft and sweet.
How To Make Graham Cracker Icebox Cake with Bananas
- Make Banana Pudding: In a large bowl, combine milk with banana pudding mix and mix with a hand mixer or whisk for 1-2 minutes until thickened. Then gently fold in half of the whipped topping.
- Start Layering: To a 9×13 inch pan, add a single layer of graham crackers. You may need to break some of them to completely cover the bottom of the pan.
- Keep Going: Peel and slice the bananas and add them in an even layer across the graham crackers. Then spread ⅓ of the banana pudding over the bananas. Repeat the layers (graham crackers, bananas, pudding) 2 times.
- The Final Layers: Finish with a layer of graham crackers, and then a layer of whipped topping that spreads all the way to the edges of the pan. Cover the icebox cake with plastic wrap and chill in the fridge for at least 4 hours, and up to overnight.
- Serve: Decorate your cake with crushed graham crackers, more whipped cream, and banana slices if you like before slicing and serving.
Tip!
Slice the bananas just before adding them, and quickly cover with pudding to keep the bananas from turning brown!
Recipe Tips
- For easy slicing: Run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.
- If you garnish with fresh bananas, be sure to add them just before serving. Bananas turn brown when exposed to air for too long.
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 4 days.
Other Easy No-Bake Desserts You’ll Love
- No Bake Strawberry Pie
- No Bake Cheesecake
- Strawberry Pretzel Parfaits
- Chocolate Jello Pudding Pie
- Lemon Icebox Cake
- Mint Chocolate Lasagna
FAQs
Jello Instant Pudding will not set up properly using non-dairy milk. This recipe works best with whole milk.
You can use whipped cream in place of cool whip if you like. Whipped topping is more stable than fresh whipped cream, so I prefer it in no-bake recipes like this one. You may find that the whipped cream deflates a bit and doesn’t look as fluffy.
Most of the bananas in this recipe are in the center of the cake, and covered with pudding, so they shouldn’t turn brown. If you’re going to add them to the top of your dessert, do so right before serving.
Enjoy this recipe for an easy graham cracker icebox cake with banana pudding! Be sure you Pin this post so you can find it the next time you need a quick dessert for a gathering.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Banana Icebox Cake
Equipment
- Hand mixer
- 9×13 inch pan
Ingredients
- 3 cups whole milk
- 2 3.4 ounce packages banana instant pudding mix Jell-O brand, or other
- 16 ounces whipped topping (Cool Whip) thawed, divided
- 1 box (3 sleeves, 14.4 ounces) graham crackers
- 3-4 bananas ripe
Instructions
- In a large bowl, combine milk with banana pudding and mix until the pudding thickens (1-2 minutes). Gently fold in 8 ounces of the whipped topping.
- To a 9×13 inch pan, add a layer of graham crackers. You may need to break a few to fit them in and cover the whole bottom of the pan.
- Peel and slice the bananas, and add an even layer of banana slices. Then spread ⅓ of the banana pudding over the bananas. Repeat 2 times, then spread one last layer of graham crackers to cover completely.
- Spread the remaining whipped topping as the final layer to the edges. Cover with plastic wrap and chill in the fridge for 4-6 hours and preferably overnight.
- Decorate with crushed up graham crackers, whipped cream and slices of banana (optional). Slice and serve.
Notes:
- For easy slicing: Run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.
- If you garnish with fresh bananas, be sure to add them just before serving. Bananas turn brown when exposed to air for too long.
- To Store: This can be kept covered in the fridge for 3-4 days. The graham crackers will get softer the longer it’s stored.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Lisa Thatcher says
I found that I had to cut the 4 bananas paper thin to get decent coverage. I am going to use 6 next time so that I can cut them thicker. I also used real heavy cream that I whipped with stabilizer (gelatin + water). I decorated the top with Butterfinger bits. It is for a family with 4 boys. I think they’ll love it.
Little Sunny Kitchen says
I think they’ll love it too! Thanks for the note about the bananas. If yours are on the smaller side, you may need more than 4.
Denise says
I’ve made this twice, each time I find it’s runny, and it had been refrigerated overnight.
…I use the cooked banana cream pie filling mix and let it cool. I even tried the one time
Not adding cool whip in the mixture.
I’m wondering if I should use 2 packages of pudding mix to just the 3 cups of milk….
Little Sunny Kitchen says
Hi Denise, I think the issue is that you’re using the banana pudding that needs to be cooked. This recipe calls for instant banana pudding, which is the type that you just mix with milk to prepare. Switch that part, and you’ll have a much better outcome!
Sandi Biquet says
I would like to try this recipe but I’m wondering if I could use real cream, heavy whipping cream, in this recipe in place of Cool Whip. Any thoughts on this?
Diana says
Hi Sandi, you definitely can! You can sweeten the heavy whipping cream a little bit with powdered sugar if desired, and I’d add a touch of vanilla extract.
May says
Please is it possible to use McVities biscuits instead of Graham
Diana says
Yes!
Kayla says
My family loved this! Followed the recipe and it came out very tasty.
Little Sunny Kitchen says
Thank you for letting me know how much your family loved the recipe! It’s one of our favorite desserts too 🙂