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The Boat Shed Kitchen

Banana Pudding Icebox Cake

This no-bake banana pudding icebox cake layers creamy banana pudding, whipped topping, fresh bananas, and graham crackers into a chilled, sliceable treat. It’s perfect for gatherings, picnics, or anytime you want an effortless dessert that still impresses.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 cups whole milk
  • 2 3.4 oz packages banana instant pudding mix (Jell-O or any brand)
  • 16 oz whipped topping Cool Whip, thawed and divided
  • 1 box graham crackers 14.4 oz, about 3 sleeves
  • 3 –4 ripe bananas

Method
 

  1. In a large bowl, whisk together milk and banana pudding mix until thickened (1–2 minutes).
  2. Fold in half of the whipped topping until smooth and airy.
  3. In a 9×13 inch dish, lay a single layer of graham crackers to cover the bottom.
  4. Slice bananas and layer them evenly over the graham crackers.
  5. Spread ⅓ of the pudding mixture over the bananas.
  6. Repeat layering (graham crackers → bananas → pudding) two more times.
  7. 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.