0.0 from 0 votes
Banana Pudding Icebox Cake
Learn how to make an easy no-bake banana pudding icebox cake with just 6 ingredients. This make-ahead dessert combines classic Southern banana pudding with the convenience of an icebox cake.
Prep Time
15 mins
Chill Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 16
Calories: 192 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 48 vanilla wafer cookies
- 2 boxes instant banana pudding mix 3.4 ounces each
- 3 cups milk
- 8 ounces cream cheese softened
- 8 ounce whipped topping thawed
- Banana slices and vanilla wafers for garnish
Instructions
- In the bottom of a 9x13-inch baking dish, lay out half of the cookies in a layer.
- Use an electric mixer to whip the cream cheese until it is light and fluffy.
- In a separate bowl, whisk the pudding and milk together. Pour the pudding into the mixer bowl and combine it with the cream cheese.
- Spoon half of the pudding mixture over the cookie layer.
- Add a layer of cookies on top of the banana layer. Then, spread the rest of the pudding mixture over the top. Finish the icebox cake with a layer of whipped topping.
- Cover the baking dish and refrigerate it for 8 hours or overnight to soften the cookies.
- Garnish with banana slices and vanilla wafers before serving.
Cup of Yum
Notes
- This dessert needs to be refrigerated for at least 8 hours before serving, so plan ahead!
- Add banana garnish just before serving to prevent browning. You can also use banana chips to garnish since they won't brown.
- You can use graham crackers instead of vanilla wafers for a different twist.
- Make sure your cream cheese is properly softened - I leave mine out for at least an hour.
- Use instant pudding mix only - regular pudding won't set properly.
- This dessert needs to be refrigerated for at least 8 hours before serving, so plan ahead!
- Add banana garnish just before serving to prevent browning. You can also use banana chips to garnish since they won't brown.
- You can use graham crackers instead of vanilla wafers for a different twist.
- Make sure your cream cheese is properly softened - I leave mine out for at least an hour.
- Use instant pudding mix only - regular pudding won't set properly.
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
20mg
(7%)
Sodium
146mg
(6%)
Potassium
117mg
(3%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
275IU
(6%)
Calcium
80mg
(8%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 146mg | 6% |
| Potassium | 117mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 275IU | 6% |
| Calcium | 80mg | 8% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.