There’s something so nostalgic about banana pudding—it instantly reminds me of family gatherings, summer barbecues, and sneaking an extra spoonful from the fridge when no one’s looking.
This banana pudding icebox cake is everything I love in a dessert: creamy, layered, sweet without being too rich, and best of all—no oven needed.
It’s cool, comforting, and comes together in just a few simple steps.
Why You’ll Love This Recipe
This recipe brings the classic flavors of banana pudding into a simple, sliceable form.
The graham crackers soften into a cake-like texture between creamy layers of banana pudding and fresh bananas.
It’s no-bake and make-ahead—perfect for busy days or warm weather entertaining.
You can dress it up or keep it simple, and it tastes even better the next day.
What You’ll Need (Ingredient Highlights)
Banana instant pudding mix: The star flavor that gives this dessert its signature taste.
Whole milk: Adds richness and helps the pudding set properly.
Whipped topping (Cool Whip): Gives the filling its fluffy, mousse-like texture.
Graham crackers: Act as the “cake” layers that soften overnight.
Ripe bananas: For that sweet, fruity flavor and freshness in every bite.
Pro Tips Before You Start
Use ripe bananas with a few brown spots for the best flavor and natural sweetness.
Don’t overmix the pudding—stop once it’s thickened.
For clean slices, chill the cake overnight so the layers fully set.
Add bananas just before serving on top if you don’t want them to brown.
How to Make Banana Pudding Icebox Cake
Step 1: Mix the Pudding
In a large mixing bowl, whisk together the milk and banana pudding mix until smooth and thickened (about 1–2 minutes).
Step 2: Fold in Whipped Topping
Gently fold in half of the whipped topping (about 8 oz) until evenly incorporated and fluffy.
Step 3: Start the Layers
To a 9×13-inch pan, add a single layer of graham crackers to cover the bottom.
Break crackers as needed to fit.
Step 4: Add Bananas and Pudding
Peel and slice the bananas.
Add a layer of banana slices over the crackers, then spread ⅓ of the pudding mixture on top.
Step 5: Repeat
Repeat the layering (crackers → bananas → pudding) two more times, ending with a layer of graham crackers on top.
Step 6: Final Layer
Spread the remaining whipped topping over the top graham cracker layer, smoothing it out to the edges.
Step 7: Chill
Cover the pan with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight, so the crackers soften fully.
Step 8: Garnish and Serve
Decorate with extra banana slices, whipped cream, or crushed graham crackers before serving, if desired.
What to Serve It With
This dessert pairs beautifully with grilled summer fare, iced coffee, or lemonade.
It also makes a perfect light finish after hearty casseroles, burgers, or BBQ chicken.
Variations / Substitutions
Use vanilla pudding if banana isn’t your favorite.
Try Nilla wafers instead of graham crackers for a classic Southern twist.
Add a layer of peanut butter between the pudding and bananas for a salty-sweet flavor.
Storage & Leftovers
Store covered in the refrigerator for up to 4 days.
To prevent bananas from browning, add fresh banana slices on top just before serving.
Not freezer-friendly due to texture changes in the pudding and bananas.
FAQs
Can I make banana pudding icebox cake ahead of time?
Yes! It’s best made at least 4–6 hours ahead, or even better, overnight.
Will the graham crackers get soggy?
They soften into a cake-like texture, which is exactly what you want.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Just whip 2 cups heavy cream with a few tablespoons of powdered sugar until stiff peaks form.
How do I keep the bananas from browning?
Layer them in the middle and wait to garnish with fresh banana slices until serving.
Can I use almond or oat milk instead of whole milk?
You can, but the pudding may not thicken as well. Use whole milk for the best texture.
What’s the best way to slice it neatly?
Use a sharp knife and clean between cuts. Chilling overnight helps it hold together.
Can I serve this in individual cups or jars?
Definitely! Just layer the same way in small glasses or mason jars for a cute presentation.
Final Thoughts
This banana pudding icebox cake is one of those desserts you’ll come back to again and again.
It’s nostalgic, simple, and satisfying—everything I want in a no-bake summer treat.
Plus, who can resist layers of creamy pudding, ripe bananas, and soft graham crackers?
Not me. Make it for your next potluck, family dinner, or just because. You won’t regret it.
Banana Pudding Icebox Cake
Ingredients
Method
- In a large bowl, whisk together milk and banana pudding mix until thickened (1–2 minutes).
- Fold in half of the whipped topping until smooth and airy.
- In a 9×13 inch dish, lay a single layer of graham crackers to cover the bottom.
- Slice bananas and layer them evenly over the graham crackers.
- Spread ⅓ of the pudding mixture over the bananas.
- Repeat layering (graham crackers → bananas → pudding) two more times.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-icebox-cake/
Notes
- For a firmer texture, chill overnight to let the crackers soften fully.
- Use firm but ripe bananas to prevent browning.
- Instant banana pudding can be swapped with vanilla or cheesecake flavor for variety.
