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Berry Banana Pudding Ice Cream Cake

Fruit preserves and fresh berries bring festive color to this Southern-inspired no-cook summer dessert, making it great for the Fourth of July.

Serves 8
Ready in 20 mins
Prep time 20 mins
359 calories per serving


> 1/2 (11 oz) box vanilla wafer cookies
> 1 (3.4 oz) box instant vanilla pudding mix
> 1 3/4 cups low-fat milk, cold
> 2 small bananas, peeled and chopped
> 2 1/2 cups vanilla ice cream, softened
> 1/3 cup blueberry preserves
> 1/2 cup raspberry preserves
> 1 cup whipped topping
> Fresh blueberries and raspberries, for garnish


Place the wafers in a large resealable plastic bag, press air out, and seal. Hit with rolling pin until broken into bits.
In a large bowl, with hand mixer, beat the pudding mix with the milk for 2 min. Fold in the bananas and wafers. Let stand 5 min., until thickened.
Meanwhile, line a 9x5-inch loaf pan with two layers of plastic wrap, one vertically and one horizontally, leaving enough to hang 3 inches over long sides.
In loaf pan, spread half of the ice cream into even layer, then top with half of pudding. Top with the blueberry preserves. Add remaining ice cream, then remaining pudding. Top with the raspberry preserves. Spread the whipped topping on top in even layer.
Use plastic overhang to cover top and freeze until firm, about 4 hours. To serve, remove cake from pan using plastic wrap. Slice and serve with fresh berries.

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