Banana Pudding Icebox Cake Recipe
Introduction
Banana Pudding Icebox Cake is a no-bake dessert that layers creamy vanilla pudding, ripe bananas, and crisp Nilla wafers into a refreshingly cool treat. Perfect for warm days or any time you want a simple yet impressive dessert.
Ingredients
- 1 (3.4-oz.) box instant vanilla pudding, plus ingredients called for on box
- 1 (11-oz.) box Nilla wafers
- 1/2 cup cold milk
- 6 large ripe bananas, thinly sliced in rounds
- 8 oz. Cool Whip, plus more for decorating
Instructions
- Step 1: Prepare the instant vanilla pudding according to the package instructions.
- Step 2: Dip each Nilla wafer briefly in cold milk and arrange a layer of about 19 wafers on the bottom of an 8-inch springform pan.
- Step 3: Spread one-third of the prepared pudding evenly over the wafers.
- Step 4: Arrange a layer of banana slices over the pudding.
- Step 5: Spread one-third of the Cool Whip on top of the bananas.
- Step 6: Repeat the layering process two more times: wafers dipped in milk, pudding, bananas, and Cool Whip.
- Step 7: Smooth the top of the cake with a spatula, cover with plastic wrap, and freeze until firm, about 4 hours.
- Step 8: To serve, unmold the cake from the springform pan. Decorate the top by placing dollops of Cool Whip around the edges, then alternate standing Nilla wafers and banana slices in the dollops.
Tips & Variations
- For extra flavor, sprinkle a little cinnamon or nutmeg between the pudding and bananas in each layer.
- Use fresh bananas just before layering to prevent browning, or toss banana slices in lemon juice to keep them bright.
- Substitute homemade whipped cream for Cool Whip for a fresher taste.
- Allowing the cake to set overnight improves the melding of flavors and softens the wafers perfectly.
Storage
Store the Banana Pudding Icebox Cake tightly covered in the freezer for up to 3 days. For best texture, thaw in the refrigerator for about 30 minutes before serving. Avoid refreezing once thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this icebox cake is ideal for making ahead. Prepare and freeze it up to a day before serving to allow the flavors to meld and the wafers to soften.
Can I use a different type of cookie instead of Nilla wafers?
Absolutely! Vanilla-flavored cookies work best to complement the pudding and bananas, but graham crackers or shortbread cookies can also be a delicious alternative.
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Banana Pudding Icebox Cake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
A deliciously creamy and refreshing Banana Pudding Icebox Cake made with layers of vanilla pudding, Nilla wafers, ripe bananas, and Cool Whip. This no-bake dessert is perfect for warm days or anytime you want an easy, crowd-pleasing treat.
Ingredients
Pudding Mixture
- 1 (3.4-oz.) box instant vanilla pudding
- Ingredients called for on pudding box (usually 2 cups cold milk)
Other Ingredients
- 1 (11-oz.) box Nilla wafers
- 1/2 cup cold milk (for dipping wafers)
- 6 large ripe bananas, thinly sliced into rounds
- 8 oz. Cool Whip, plus more for decorating
Instructions
- Prepare Pudding: Make the vanilla pudding according to the package instructions, typically combining the pudding mix with cold milk and whisking until thickened. Set aside.
- Layer the Cake: In an 8-inch springform pan, dip each Nilla wafer briefly into cold milk and arrange about 19 wafers in a single layer on the bottom. Spread one-third of the prepared pudding evenly over the wafers. Add a layer of banana slices on top of the pudding, followed by one-third of the Cool Whip. Repeat these layering steps two more times, creating three layers total of wafers, pudding, bananas, and Cool Whip.
- Smooth and Chill: Use a spatula to smooth the top of the assembled cake. Cover tightly with plastic wrap and place the pan in the freezer until the cake is firm, approximately 4 hours.
- Decorate and Serve: Carefully unmold the cake from the springform pan. Use additional Cool Whip to create dollops around the edges of the cake. Alternate standing Nilla wafers and banana slices in the dollops for a decorative finish. Serve chilled.
Notes
- Dipping the wafers quickly in milk prevents them from becoming too soggy in the final dessert.
- This cake can be made a day ahead and stored in the freezer until ready to serve.
- For a dairy-free variation, substitute pudding and whipped topping with suitable non-dairy alternatives.
- Use ripe but firm bananas to prevent them from becoming mushy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: banana pudding, icebox cake, no bake dessert, vanilla pudding, Nilla wafers, layered dessert
