Banana Cream Icebox Cake is a no-bake dessert that layers creamy banana pudding with vanilla wafers for a delightful and easy-to-make treat. The “icebox” part comes from the fact that it needs to chill in the refrigerator for several hours or overnight, which allows the flavors to meld and the cookies to soften, creating a cake-like consistency. Here’s how you can make this delicious dessert:
Banana Cream Icebox Cake Recipe
Ingredients:
- 3-4 ripe bananas, sliced
- 1 box (about 12 oz) vanilla wafers (like Nilla Wafers)
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups cold milk (for the pudding)
- 1 (8 oz) tub of whipped topping (or 2 cups heavy cream, whipped)
- 1/2 tsp vanilla extract
- 1 tablespoon sugar (if using heavy cream)
- 1/4 cup sweetened condensed milk (optional, for extra creaminess)
Instructions:
- Prepare the Pudding:
- In a medium bowl, whisk together the instant vanilla pudding mix and the cold milk for about 2 minutes, or until it thickens.
- If you want a richer flavor, you can stir in the sweetened condensed milk at this point.
- Let the pudding sit for 5-10 minutes to fully set.
- Whip the Cream (if using heavy cream):
- If you’re using heavy cream instead of whipped topping, beat the cream and vanilla extract in a mixing bowl with an electric mixer on high speed until soft peaks form.
- Add the sugar gradually while continuing to beat until stiff peaks form.
- Combine the Pudding and Whipped Cream:
- Gently fold the whipped topping (or the whipped cream) into the prepared pudding until well combined, creating a smooth, fluffy filling.
- Assemble the Cake:
- In a 9×13-inch baking dish, layer the vanilla wafers on the bottom to cover the surface.
- Add a layer of sliced bananas over the cookies.
- Spread a third of the pudding mixture over the bananas.
- Repeat the layers: add more vanilla wafers, then bananas, and top with another third of the pudding mixture.
- Finish with a final layer of pudding on top.
- Chill the Cake:
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. This allows the cookies to soften and absorb the pudding, creating a cake-like texture.
- Serve:
- Before serving, garnish with extra banana slices on top, and if desired, some crumbled vanilla wafers or a dollop of whipped cream.
- Slice into squares and enjoy!
Storage:
- Keep the Banana Cream Icebox Cake in the refrigerator, covered, for up to 3 days. The cake will continue to soften and develop more flavor as it sits.
Tips:
- Bananas: To prevent browning, you can squeeze a little lemon juice on the banana slices, though this step is optional.
- Flavor Variations: You can add a bit of cinnamon, nutmeg, or even a tablespoon of peanut butter into the pudding mixture for a twist.
- Make-Ahead: This is a great dessert to make ahead for parties, barbecues, or special occasions since it only gets better as it sits.
This Banana Cream Icebox Cake is the perfect dessert to make when you’re looking for something easy, creamy, and crowd-pleasing. Enjoy!
