Prep Time 15 minutes minutes
Chilling Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
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 9x13 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.
- 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.
Serving: 1slice | Calories: 489kcal | Carbohydrates: 91g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 795mg | Potassium: 451mg | Fiber: 3g | Sugar: 50g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 218mg | Iron: 2mg