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Banana Pudding Icebox Cake

Whipped cream, bananas, and vanilla pudding come together in this delectable southern classic.

Serves 12
Ready in 260 mins
Prep time 20 mins
Chill time 240 mins
383 calories per serving


> 2 (5.1 oz) boxes instant vanilla pudding mix
> 6 cups cold milk
> 2 cups cold heavy cream
> 1/2 tsp vanilla extract
> 1/4 cup confectioners' sugar
> 1 (11 oz) box Nilla wafers
> 4 bananas


In a large bowl, beat the pudding mix with the milk for 2 min. and let stand until thickened and set. Meanwhile, with standing or hand mixer, beat cream until soft peaks form. Into cream, add vanilla and sugar and continue beating until stiff peaks form.
Place the wafers, setting aside 6, in a large resealable plastic bag, press air out, and seal. Hit with rolling pin until coarsely crushed. Peel and thinly slice the bananas.
In 9x9-inch baking dish, arrange 1/2 of the crushed Nilla wafers in a thick layer. Spread half of vanilla pudding over wafers, then top with ⅓ of banana slices. Spread half of whipped cream over bananas. Repeat layering with remaining crushed wafers, vanilla pudding, another ⅓ of banana slices, and whipped cream.
Coarsely crush or break reserved 6 wafers. Decorate top of cake with wafers and remaining ⅓ of banana slices. Refrigerate at least 4 hours or up to 1 day.

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