HOW TO MAKE BANANA ICEBOX CAKE
This no-bake layered graham cracker pudding dessert is so quick and easy to prepare in just 15 minutes! It’s perfectly cool and creamy for warm-weather parties, potlucks, and backyard barbecues.
Make The Pudding Mixture: Whisk together the banana cream mix and milk and stir until it starts to thicken about 1 minute. Fold in whipped topping and set aside.
Assemble: Place the graham crackers into the bottom of a baking pan. Spoon the pudding mixture over the cookie layer, smooth it out, and repeat 2 more times. Top with graham crackers and cover with remaining whipped cream.
Pro Tip: You may need to break some of the graham crackers up to fit in the bottom of the pan.
Chill: Cover with plastic wrap and place in the fridge for at least 6 hours, or even better overnight.
Serve: Garnish with crushed graham cracker crumbs and fresh banana slices if desired. Slice and serve. Enjoy!
TIPS
This cake needs to sit for at least 6 hours so the pudding mixture can set and the graham crackers can absorb the pudding/whipped topping and become soft.
For easy slicing, run a sharp knife under hot water and dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.
Make sure your bananas are ripe bananas for the garnish. Otherwise, the slices will be too firm and not sweet enough to match the dessert.
An offset spatula is a perfect tool for smoothing each layer into the pan.
STORAGE TIPS
To Store: Keep your icebox cake in the fridge for up to 4 days covered with plastic wrap.
To Freeze: This icebox cake freezes well for up to 3 months. It’s also delicious served slightly frozen.
