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.
There’s even a cherry chocolate chip brownie cheesecake option for the best of both worlds!
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.
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.
Get Free Recipes Sent to Your Email
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.
With love from our simple kitchen to yours.
Banana Pudding Ice Box Cake
- 11 ounce package Nilla Wafers
- 1/2 cup milk
- 6.8 ounces instant banana cream pudding mix, 2 3.4 ounce boxes
- 8 ounce package cream cheese, softened at room temperature
- 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
- 2 bananas, sliced
- Mini Nilla wafers
- Crushed Nilla wafers
- Spray a 9×13” 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.
- 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.
- 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.
- Spread 1/3 of the whipped cream over the pudding layer. Repeat the layers.
- 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.
- Score the cake into 12 servings, pipe whipped cream in the center of each piece, and garnish with mini nilla wafers and banana slices.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.