Banana Pudding Icebox Cake
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This banana pudding icebox cake is my take on the classic Southern dessert. With just three ingredients and about 15 minutes of hands-on time, you end up with a gorgeous, sliceable cake.
Cut it on the diagonal to reveal all the layers in each slice. It’s made like an old-fashioned icebox cake recipe, so it needs to chill in the fridge overnight, before serving. This will give all the layers time to soften and meld together.
Normally, when you make banana pudding, you start by combining pudding mix with milk. Instead, I combined my banana pudding mix with whipped cream, to create banana whipped cream. I used this as the filling and frosting for my icebox cake.
I also swapped out the vanilla wafers for graham crackers. This ensures you get some of that cookie goodness in each bite.
And while some may consider it blasphemous, I opted to leave the sliced bananas out. They always seem to get brown and slimy by the time you serve your pudding, so I kicked them to the curb. If that offends your southern sensibilities, feel free to add them back. I recommend using them to decorate the top of the cake, if you do.
Okay, ready to try this banana icebox cake for yourself? Let’s do it!
Three-Ingredient Banana Pudding Icebox Cake
Ingredients:
- 2 (3.4-ounce) boxes instant banana pudding mix
- 4 cups heavy whipped cream
- 1 box graham crackers
What You Do:
Combine the banana pudding mix and whipping cream in a mixing bowl.
Beat on low, until the pudding mix incorporates. Then, beat on high, until stiff peaks form.
Spread the banana pudding whipped cream on one side of a graham cracker. Then, place another graham cracker on top of it, and spread that one with whipped cream. Continue alternating layers of graham cracker and whipped cream, until you’re happy with the size of your cake. I usually use about two sleeves of graham crackers to make mine.
Frost the top and sides of the cake with the remaining banana whipped cream.
Cover your cake with plastic wrap, and refrigerate overnight, before serving.
Tip:Insert toothpicks in the top of the cake, so the plastic wrap doesn’t stick to the frosting.
To slice your banana pudding ice box cake, start in one of the corners, and cut on the diagonal. This will ensure those gorgeous alternating layers of banana whipped cream and graham cracker are visible in every slice.
I always try to claim a corner for myself, since corners have the most whipped cream. Yum!
More Icebox Cake Goodness
I have a definite weakness when it comes to icebox cakes, and I’m constantly dreaming up new flavor possibilities.
This coffee icebox cake is my favorite.
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Banana Pudding Icebox Cake
This banana pudding icebox cake requires only three ingredients and 15 minutes of hands-on time to make.
- Total Time: 15 minutes
- Yield: 8 slices 1x
Ingredients
- 2 (3.4-ounce) boxes instant banana pudding mix
- 4 cups heavy whipped cream
- 1 box graham crackers
Instructions
Combine pudding mix and whipped cream in a mixing bowl.
Whip on low, until pudding is incorporated. Then, whip on high, until stiff peaks form.
Spread the whipped cream on one side of a graham cracker. Then, stack another graham cracker on top, and spread whipped cream on that one. Continue layering graham crackers and whipped cream, until your cake is as big as you’d like it.
Use the remaining banana whipped cream to ice the outside of your cake.
Then, cover; and refrigerate overnight, before serving.
Notes
To slice: Make diagonal cuts across one of the corners of the icebox cake. This will give pretty slices that show off all the layers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Keywords: banana pudding icebox cake, no-bake cake
