Our family goes crazy for banana cream pie so a banana cream icebox cake was a must! It's just as delicious but even easier to make!
2Packages Graham Crackers
1 3.4OzBox French Vanilla Instant Pudding
½of a 14 oz can Can of Sweetened Condensed milk
2 1/2CupsFreshly Whipped Cream *see note
In a large bowl, combine the pudding and milk and set aside.
In another bowl, beat the cream cheese until smooth, and then add the sweetened condensed milk and beat again until smooth.
Add the pudding into the cream cheese mixture and stir until evenly combined.
Add ⅓ of the whipped cream to the bowl, and gently fold it into everything.
Add the remaining whipped cream and fold until completely combined.
Adding a little at a time is keeping it lighter vs just whipping it all together.
Lay a couple of graham crackers in an even layer at the bottom of a 9x13" dish.
Cover with banana slices and a couple scoops of filling.
Repeat layers until all of the filling is used, ending with filling on top.
Cover tightly with plastic wrap and refrigerate until serving, up to 1 day.
Store leftovers in an airtight container in the fridge for up to 3 days.
This is cream that has already been whipped into soft peaks. To get 2 1/2 cups you'll need 1 1/2 cups of heavy cream, a 1/4 cup of powdered sugar. Whip the whipping cream until soft peaks form, add the powdered sugar and whip again until combined.
Banana Cream Icebox Cake
Amount Per Serving (1 g)
Calories 321Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Polyunsaturated Fat 4g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes
Keyword: banana cream, bananas, cake, dessert, graham crackers