Banana Cream Icebox Cake

4.21 from 49 votes

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!

Prep Time10

Total Time10

Course: 500+ Best Dessert Recipes

Keyword: banana cream, bananas, cake, dessert, graham crackers

Servings: -12

Author: Sweet Basil

Ingredients

1 Box French Vanilla Instant Pudding 3.4 oz
1 Cup Milk
4 Oz Cream Cheese Softened
½ Can Sweetened Condensed milk 14 oz can
2 1/2 Cups Freshly Whipped Cream *see note
2 Packages Graham Crackers
3-4 Large Bananas sliced

Instructions

In a large bowl, combine the pudding and milk and set aside.
1 Box French Vanilla Instant Pudding, 1 Cup Milk
In another bowl, beat the cream cheese until smooth, and then add the sweetened condensed milk and beat again until smooth.
4 Oz Cream Cheese, ½ Can Sweetened Condensed milk
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.
2 1/2 Cups Freshly Whipped Cream
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.
2 Packages Graham Crackers
Cover with banana slices and a couple scoops of filling.
3-4 Large Bananas
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.

Notes

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.

This cake will keep for 2-3 days.

Nutrition