If you’re craving a creamy, no-bake dessert that’s perfect for warm-weather gatherings, this Banana Pudding Icebox Cake is it. With layers of graham crackers, fluffy banana cream pudding, and whipped topping, it’s an easy, crowd-pleasing treat that takes just minutes to assemble.
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Whether you're planning a summer picnic, a potluck, or just a laid-back weekend dessert, this banana pudding icebox cake delivers all the classic banana pudding flavor with none of the fuss. It chills while you relax—and tastes even better the next day!
For more no-bake dessert ideas, try my creamy Old Fashioned Lemon Icebox Cake, fruity No-Bake Cherry Dump Cake, or this chilled Strawberry Crumble Ice Cream Cake—all perfect for summer get-togethers.
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Why You'll Love This Recipe
- Easy no-bake recipe: There’s no need to use the oven for this tasty, cold treat—just like my Easy Peasy No-Bake Cheesecake, the refrigerator does all the work!
- Great to make ahead: Make-ahead recipes are super simple, convenient, and perfect for busy summer weeks! Just make this delicious dessert the night before and it’ll be ready for the next day.
- Sweet and refreshing for summer: It’s cold, it’s sweet, it’s fresh—just like this Strawberry and Watermelon Frosé. Sounds like the perfect summertime treat!
- Simple ingredients: You’ll only need 5 easy ingredients to make this recipe, which means less hassle and more time to enjoy the sunshine, your guests, and of course this wonderful dessert!
Ingredients
Gather the ingredients below to make this easy banana pudding recipe!
- Instant banana cream pudding mix is the easiest way to achieve that perfect, sweet banana flavor.
- Milk is added to the pudding mix to create a smooth, creamy consistency.
- Whipped topping makes the pudding layers extra fluffy and creamy, and is also used as a final touch to the icebox cake.
- Graham crackers are the perfect crunchy, sweet crust for the icebox cake, and they soften the longer they sit. Use enough to fit your pan.
- Fresh banana slices are used for garnish. Make sure your bananas aren’t too ripe.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Customize Your Layers: You can use Nilla wafers, shortbread cookies, or vanilla Oreo cookies as layers in your icebox cake, or crumbled as a garnish.
- Use vanilla pudding: If you can’t find banana cream pudding, vanilla pudding works just as well and still pairs perfectly with fresh bananas.
- Homemade Whipped Topping: You can make a homemade whipped topping or use a store-bought one, whatever’s more convenient for you!
- Banana Split Twist: You can add a layer of peanut butter or chocolate sauce and sprinkles for a banana split inspired twist!
- Add More Fruit: Garnish your icebox cake with extra blueberries, raspberries, or strawberries for an even fruitier dessert—just like I do in this Patriotic Icebox Cake.
- Serve frozen: For an extra-refreshing summer dessert, freeze the cake for a few hours and serve it semi-frozen—similar to this delicious Strawberry Crumble Ice Cream Cake.
How to Make Banana Pudding Icebox Cake
Once you've gathered all your ingredients, follow the steps below for this easy banana pudding dessert.
- Step 1: Whisk pudding mix and milk until thickened in a large bowl.
- Step 2: Fold in whipped topping to create a smooth, fluffy pudding layer.
- Step 3: Layer graham crackers on the bottom of a 9x13-inch dish.
- Step 4: Spread ⅓ of pudding mixture on top of graham crackers.
- Step 5: Continue this process until you have four layers of graham crackers and three layers of the pudding mixture.
- Step 6: Cover with plastic wrap and refrigerate for at least 6 hours. Slice, garnish with crushed graham crackers and bananas, and serve.
Helpful Tips
- Adjust the Crunch Level: The longer you let this icebox cake sit in the fridge, the softer the graham crackers will get. If you prefer a softer, moister crust, you can let it sit for a few more hours or overnight to get the results you want.
- Use Ripe Bananas: Ripe bananas provide the best texture and flavor for this dessert. If you love the strawberry-banana combo, you’ll also enjoy this Strawberry Banana Fluff Salad—another easy, fruit-filled favorite. Just be sure to avoid overripe bananas, as they can become mushy too quickly.
- Layer Evenly: Try your best to create even layers for the best consistent texture and flavor in every bite.
- Use Instant Pudding Only: Be sure to use instant banana pudding mix—not cook-and-serve. Instant pudding sets quickly and is ideal for layering.
- Wait to Garnish with Bananas: Add fresh banana slices just before serving to prevent browning and keep the dessert looking fresh.
Recipe FAQs
To keep your banana slices looking fresh, you can lightly brush them with some lemon juice before adding them to your cake.
Yes, vanilla pudding is a great substitute if you can’t find banana cream pudding. It still pairs well with bananas and gives the dessert a classic flavor.
For best results, chill the cake for at least 6 hours. This allows the graham crackers to soften and the layers to set. Overnight chilling is even better.
Other than making sure you have graham crackers on the bottom, there isn’t too strict of a layering order. You can add more layers of whipped topping, graham crackers, or more banana pudding depending on what you like.
Storage & Freezing Instructions
Storage Instructions
Banana Pudding Icebox Cake can be stored in the refrigerator in an airtight container for 3-4 days.
Freezing Instructions
Cover the icebox cake with plastic wrap and aluminum foil, and then put it in the freezer for up to 3 months. Then, let it thaw in the refrigerator overnight before serving.
More Summer Dessert Recipes You'll Love
Looking for other delightful recipes like this? Try these:
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Banana Pudding Icebox Cake
Ingredients
- 2 - 3.4 oz boxes instant banana cream pudding mix
- 3 cups milk
- 16 ounces whipped topping
- 28 graham crackers (or enough to fit your pan)
- Fresh banana slices (for garnish)
Instructions
- To prepare pudding layer, add pudding mix and milk to a large mixing bowl. Whisk mixture until it thickens.
- Add half of whipped topping to pudding mixture. Blend well until uniform.
- Create one layer of graham crackers in the bottom of a 9x13-inch baking dish. You may have to break them to make them fit.
- Spread ⅓ of pudding mixture on top of graham crackers. Continue this process until you have four layers of graham crackers and three layers of the pudding mixture.
- Finish things off by spreading the remaining whipped topping to cover the graham crackers.
- Cover dessert with plastic wrap and refrigerate for at least 6 hours.
- Slice, garnish with crushed graham crackers and sliced bananas, and enjoy!
Notes
- Adjust the Crunch Level: The longer you let this icebox cake sit in the fridge, the softer the graham crackers will get. If you prefer a softer, moister crust, you can let it sit for a few more hours or overnight to get the results you want.
- Use Ripe Bananas: Ripe bananas are the best for this dessert, as they will continue to ripen and soften over time. Overripe bananas will become mushy too quickly.
- Layer Evenly: Try your best to create even layers for the best consistent texture and flavor in every bite.
- Chill Thoroughly: Refrigerating for at least 6 hours is key. It gives the pudding time to set and the graham crackers time to soften, so you get that perfect, cake-like texture.
- Use Instant Pudding Only: Be sure to use instant banana pudding mix—not cook-and-serve. Instant pudding sets quickly and is ideal for layering.
- Wait to Garnish with Bananas: Add fresh banana slices just before serving to prevent browning and keep the dessert looking fresh.
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