Monday, May 10, 2021

Banana Pudding Ice Box Cake

Banana pudding cake is a refreshing alternative during the warmer months. Make this ice box cake recipe for all your summer parties and get-togethers. 

When it starts to get hot outside, the last thing you want to do is heat up your kitchen with the oven. That’s why no-bake desserts are a win-win!

You can still satisfy your sweet tooth with a homemade treat without sweating through the process.

Simply whip up the fillings, layer them with soaked cookies, and top with sandy crumbs and swirls of rich whipped cream.

Looking for more ice box cake recipes? Try strawberry or lemon for more fruit flavor, or maybe peanut butter caramel for something more decadent.

There’s even a cherry chocolate chip brownie cheesecake option for the best of both worlds!

banana pudding cake slice with a bite out of it

Banana Pudding Cake - Helpful Tips and Tricks

  • Chill the remaining whipped cream. Cover and place in the refrigerator while the banana pudding cake sets in the freezer.
  • Tip for easier slicing: Run a large, sharp knife under hot water, then dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.
  • Use ripe bananas for garnish. Ideally the peels should have a few brown spots, but they should at least no longer be green. Otherwise, the slices will be too firm and not sweet enough to match the dessert.
  • Want to make it ahead? Prep it a day or two ahead of time and simply leave it in the freezer. If your dessert is too hard with the extra chill time, allow it to thaw on the counter for about 15 minutes before cutting into it.

banana pudding cake ingredients

Add additional toppings

Make it your own with a little something extra like caramel drizzle or chopped nuts. Add these just before serving or have them nearby so guests can add some if they would like.

banana pudding cake

Tools Needed For This Banana Pudding Cake Recipe


banana pudding cake with a slice cut out

FAQ - Common Recipe Questions

Can you freeze banana pudding cake?

Yes! In fact, we recommend it for this particular recipe to completely set the layers.

Store it covered with a lid or tightly wrapped in foil and enjoy within 1-2 weeks for best results.

Why are the vanilla wafers dipped in milk first?

This keeps them soft so you aren’t cutting into a hard cookie in the middle of the dessert.

Can I use Cool Whip instead of homemade whipped cream?

In a pinch, frozen whipped topping could be used for the ice box cake layers. It would need to be thawed first for easier spreading.

Keep in mind that the flavor and texture won’t be as rich and the homemade option, and it is too soft to pipe on top. Instead, you could use a canned topping or skip the swirls altogether.

Enjoy!

With love from our simple kitchen to yours. 

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banana pudding cake closeup



Yield: 12
Author: Donna Elick
Banana Pudding Ice Box Cake

Banana Pudding Ice Box Cake

Banana pudding cake is a refreshing alternative during the warmer months. Make this ice box cake recipe for all your summer parties and get-togethers.
Prep time: 25 MinInactive time: 5 HourTotal time: 5 H & 25 M

Ingredients

  • 1 (11 ounce) package Nilla Wafers
  • 1/2 cup milk
Pudding Layer
  • 2 (3.4 ounce) boxes instant banana cream pudding mix
  • 1 (8 ounce) package cream cheese, softened at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 3 cups milk
Whipped Cream Layer
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tablespoons french vanilla instant pudding
  • 1 1/2 teaspoons vanilla extract
Garnish
  • 2 bananas, sliced
  • Mini Nilla wafers
  • Crushed Nilla wafers

Instructions

  1. Spray a 9x13” pan with non-stick spray. Dip Nilla wafers in 1/2 cup milk and line the bottom of the pan in a single layer. Set aside.
  2. In a large mixing bowl, beat cream cheese. Add in 3 cups milk, sweetened condensed milk, and 2 packages of instant banana cream pudding mix. Beat all ingredients until well combined and pudding starts to thicken. Spread half of the cream cheese pudding mixture over the nilla wafers.
  3. In a separate large mixing bowl, add heavy whipping cream, powdered sugar, french vanilla instant pudding and vanilla extract. With an electric mixer and whisk attachment, whisk on low until mixture expands. Turn setting to high and continue to whisk until stiff peaks form.
  4. Spread 1/3 of the whipped cream over the pudding layer. Repeat the layers.
  5. In a food processor or blender, crush about 1/2 cup Nilla wafers into fine crumbs. Top the cake with the crumbs. Cover with foil and freeze for 4-5 hours, or until the cake begins to firm.
  6. Score the cake into 12 servings, pipe whipped cream in the center of each piece, and garnish with mini nilla wafers and banana slices.
DONNA'S NOTES
  1. If your cake is too hard when removed from the freezer, allow it to thaw a little before cutting.
  2. Whipped cream can be covered and placed in the refrigerator until your cake is finished setting in the freezer.


banana pudding cake slice with a bite out of it

Originally published May 2021

https://amzn.to/2npi3zd

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