This Banana Icebox Cake, a delicious no-bake dessert that only requires five ingredients and can be prepared in under fifteen minutes, is loaded with banana flavor!


  1. 2 boxes of instant banana cream pudding mix, 6.8 ounces
  2. 3 cups of chilled milk
  3. 16 ounces of Cool Whip whipped topping
  4. One large (16 ounce) tub or
  5. two smaller (8 ounce) tubs are available for purchase.
  6. Three Graham Cracker sleeves and fresh banana slices as garnish


  • Whisk the milk and banana cream pudding mix together in a big bowl, and then keep mixing for a minute or so, or until the mixture begins to thicken.
  • Add one 8-ounce container of whipped topping and fold it in. Put aside.
  • In a 9×13-inch baking dish, press 1/4 of the graham crackers into the bottom.
  • Scatter ⅓ of the pudding mixture over the surface. Do this twice more.
  • Place the remaining Graham Crackers atop. There will be a few tiny bits remaining. Save them for garnish if you’d like.
  • Make sure that none of the graham crackers are visible by spreading out the leftover container of whipped topping. Cover with plastic wrap and place in the refrigerator for at least 6 hours overnight.If preferred, place some of the crumbled leftover graham crackers on top and add some fresh banana slices before slicing and serving.


  • Store in the refrigerator.
  • You can use other flavors; check out some examples above.
  • Add your favorite toppings to this, like melted peanut butter, caramel sauce, chocolate sauce, or crushed Nilla wafers.
  • You can freeze this; refer to my instructions above for details.
  • This must rest for a minimum of six hours.
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