Banana Icebox Cake
A no-bake dessert that combines the sweetness of ripe bananas, creamy vanilla pudding, and fluffy whipped topping, layered between crunchy graham crackers.
Ingredients
Main Ingredients
- 1 package 14 oz package graham crackers
- 3 ripe bananas, sliced Use ripe bananas for better sweetness.
- 2 packages 3.4 oz packages instant vanilla pudding mix
- 3 cups milk
- 1 container 8 oz whipped topping Fresh whipped cream can be used as a substitute.
Instructions
Preparation
- In a bowl, combine the instant pudding mix and milk, whisking until thickened.
- In a 9x13 inch dish, layer the graham crackers, sliced bananas, pudding mixture, and whipped topping.
- Repeat layers, finishing with whipped topping on top.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Slice and serve chilled.
Notes
For serving, slice individual portions from the cake. You can add extra banana slices or a drizzle of chocolate syrup on top for presentation. To store, keep tightly covered in the refrigerator for up to 3 days, but best if enjoyed within the first couple of days. Extra crunch can be added with crushed nuts or toffee bits between the layers.