Banana Pudding Icebox Cake

This Banana Pudding Icebox Cake is the perfect no-bake dessert for summer. It’s a thicker, more fancy-looking version of banana pudding and it’s absolutely delicious!

Banana Pudding Icebox Cake on a glass cake stand

Banana Pudding Icebox Cake on a cake stand with a slice removed

Banana Pudding Icebox Cake

So I’m going to get serious for a minute. Yesterday’s church service was just too good for me to not share it with you. To finish up a series, we had Benjamin Watson of the New Orleans Saints join us. You may or may not be familiar with Benjamin Watson’s Facebook post that went viral last fall after the verdict in the Ferguson case was released. It’s one of the most well put things I’ve ever read – accurately capturing the range of emotions that I’m sure many have felt.

There have been so many cases in the news – Ferguson, Baltimore (and more) and now the awful shooting in Charleston. It overwhelms me how much hate and pain fills the news every time something happens and it makes me sad. Benjamin Watson said it better than I ever could have. He talked of sin and the Gospel and bringing communities together – not tearing them apart. Yesterday’s message was moving, insightful and sparked a great discussion between the hubs and I. I absolutely recommend watching it. I hope it inspires you like it did us. Before I move on to the recipe, I’ll leave you with this bit of scripture that was sort of the point of the message:

“So in Christ Jesus you are all children of God through faith, for all of you who were baptized into Christ have clothed yourselves with Christ. There is neither Jew nor Gentile, neither slave nor free, nor is there male and female, for you are all one in Christ Jesus.”
Galatians 3:26–28

Banana Pudding Icebox Cake on a glass cake stand
Banana Pudding Icebox Cake slice on a plate

So I’m not entirely sure how to move on from that to a recipe, so I’ll just do it. 🙂

This icebox cake is layers of a banana and vanilla flavored filling that’s somewhat mousse-like and very light, with a layer of vanilla wafer cookies and bananas in the middle. It’s so easy to make – the hardest part is letting it sit in the fridge to firm up.

How to Make Banana Pudding Icebox Cake

To put the layers together, you’ll make the banana and vanilla filling separately, though they have similar ingredients. The vanilla filling is made by mixing cream cheese and sugar together until smooth. Some milk and vanilla extract are added, then homemade whipped cream is folded in. You could substitute Cool Whip if you prefer to simplify the recipe even further. I won’t tell.

The banana layer is made exactly the same way, except that dry banana pudding mix is added before the whipped cream is folded in. You don’t actually make the pudding, just add the dry mix. It will make the mixture kind of sticky, but that’s ok. As you fold in the whipped cream, it will loosen up and become a nice consistency. It might take a minute, so be patient. It will all come together.

The fillings are layered with the vanilla wafers and banana slices. I dipped the wafers in some milk first to help them soften. Nobody wants a cookie they can’t cut through.

Once everything is layered, just let it set up in the fridge until firm. It’s made in a springform pan, so that you can remove the sides and have a pretty looking dessert, but you could also make it in a 9×9 square pan, if you prefer. Either way, it’s easy peasy and delicious! The hubs’ literally refused to let me share it. 🙂

Banana Pudding Icebox Cake on a glass cake stand

You might also like

Easy Banana Bread
Banana Cream Pudding in a Jar
Banana Chocolate Chip Cookies
Bananas Foster Layer Cake
Banana Pudding Cheesecake
Banoffee Cupcakes
Banana Churros with Chocolate Peanut Butter Sauce

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Banana Pudding Icebox Cake on glass stand

Banana Pudding Icebox Cake

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This Banana Pudding Icebox Cake is the perfect no-bake dessert for summer. It’s a thicker, more fancy-looking version of banana pudding and it’s absolutely delicious!



  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/8 cup milk
  • 1 tbsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar


  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup + 2 tbsp milk
  • 3.4 oz package of dry banana cream instant pudding mix
  • 1 1/2 cup heavy whipping cream
  • 3/4 cup powdered sugar


  • Vanilla Wafer Cookies
  • 1/2 cup milk
  • 34 Bananas
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar


1. To prepare the vanilla filling, beat cream cheese and sugar in the bowl of a mixer until smooth.
2. Add milk and vanilla extract and beat until smooth. Set aside.
3. To make the whipped cream, whip heavy whipping cream until it begins to thicken.
4. Add powdered sugar and whip until stiff peaks form.
5. Fold whipped cream into cream cheese mixture. Set aside.
6. To prepare the banana filling, beat cream cheese and sugar in the bowl of a mixer until smooth.
7. Add milk and beat until smooth.
8. Add dry banana cream pudding mix and mix until smooth. Mixture will be sticky. Set aside.
9. To make the whipped cream, whip heavy whipping cream until it begins to thicken.
10. Add powdered sugar and whip until stiff peaks form.
11. Fold whipped cream into banana mixture. It might seem like it won’t come together at first, since the cream cheese mixture is sticky, but carefully fold the two together and they will smooth out.
12. To layer the dessert, I’d recommend first lining the sides of a 9 inch springform pan with parchment paper, to make removal from the pan easier. The parchment paper will keep the sides of the dessert from sticking to the pan. Then spread half of the banana filling evenly in the bottom of the pan.
13. Top the banana filling with half of the vanilla filling.
14. Dip vanilla wafer cookies into the milk, one at a time, and add them in a single even layer on top of the vanilla filling.
15. Spread a very thin layer of banana filling on top of the cookies. You should still be able to see the cookies. This layer is primarily to fill ing the gaps left around the cookies.
16. Add a layer of sliced bananas.
17. Top banana slices with remaining banana filling and spread into an even layer.
18. Add remaining vanilla filling and spread into an even layer.
19. Place pan in the freezer until firm, 4-5 hours.
20. Once firm, remove icebox cake from springform pan and place on serving plate.
21. Add additional heavy whipping cream to a mixer bowl and whip until it begins to thicken.
22. Add powdered sugar and whip until stiff peaks form.
23. Pipe whipped cream around the edges of the icebox cake and top with additional wafer cookies and banana slices.


  • Serving Size: 1 Slice
  • Calories: 527
  • Sugar: 42.1 g
  • Sodium: 336.9 mg
  • Fat: 28.9 g
  • Carbohydrates: 61.1 g
  • Protein: 8.4 g
  • Cholesterol: 91.1 mg

Keywords: banana pudding cake, banana pudding cake recipe, no bake dessert, no bake cake, pudding cake, pudding cake recipe, best banana cake, banana cake, banana cake recipe, easy banana cake recipe

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Recipe rating

  1. Alison

    HI……..I just made this beautiful dessert and popped it in the freezer. I did however make one change. I hesitated on the 1 Tbsp of vanilla but went ahead and made the vanilla filling as written. When I tasted it ,the vanilla was really overpowering and the filling actually tasted boozy to me. To adjust to my taste, I made another recipe of the vanilla filling without the vanilla and folded it into the original vanilla filling. I was actually wondering like the other commentor if the Tbsp was a typo. Everything else went great and I can’t wait to taste this masterpiece. You are an awesomely talented baker and I hope to be like you when I grow up :).

    1. Lindsay

      Hi Alison! It isn’t a typo but can certainly be adjusted to your preference. I find that cream cheese can have a very strong flavor so I often use more than the average amount of flavorings when using it, similar to how I do with cheesecakes. I hope you enjoy it! Thanks Alison!

  2. Cecelia Dowdy

    Goodness, this sounds like a decadent winner! I love banana cream pie and I also love banana puddings. Sounds fabulous!

  3. Sarah

    Hi, this looks so delish! I’m planning to make this in a glass 9×13 dish, because I don’t have a 9 in springform. Would you think these measurements would work for that size or do you think I need to multiply by 1.5 or 2? Any thoughts appreciated!! Thanks!!

    1. Lindsay

      Hmm, hard to know exactly how much would be best since I haven’t done it. If your 9×13 pan is a little shorter, I’d probably say 1.5.

  4. Angela

    This looks amazing! I can’t waittotry it. I’ve been teaching myself cake decorating and someone recommended a banana pudding cake. After searching many recipes this one is hands down the best! She will be amazed! Thanks for sharing!

  5. Susan

    This cake will have a permanent place in my summer dessert rotation. Fantastic! Easy, and the perfect hot weather dessert–no oven required. My only mods were Neufchâtel instead of cream cheese, and reduced fat vanilla wafers. I’m just hoping there’s a slice left for breakfast. Thanks for an outstanding recipe!

  6. Sarah

    Will the bananas brown if they’re in the freezer for too long? Will the cake
    Not taste as good if it’s in the freezer too long? How long can it be in for ?

    1. Lindsay

      I’m not sure about the browning in the freezer. I’d guess they would. This one was frozen for about 24 hours before photographing it. Most things deteriorate if frozen too long, but generally about a week is best, thought it could be ok for longer.

  7. Blue

    After the banana pudding icebox cake is made should it be stored at room temp, in a fridge or freezer? Is it ok to make it a day or two in advance?

    1. Lindsay

      Definitely in the fridge or freezer, not room temperature. You could make it in advance, but keep in mind that the bananas could brown a bit. I froze ours.

  8. Tina

    So I’m a little lazy about making whipped cream 🙂 and will be using ready made. Based on one of the other comments I see you already answered to us 8 oz. Tub per. What I need to know is do I still need to add the powdered sugar to the cool whip I would be using. I wasn’t sure on that part. Thank you. I seriously can’t wait to make this!!! 😀

    1. Lindsay

      I can be lazy with whipped cream sometimes too. 🙂 No, you don’t need the powdered sugar if you use cool whip. Enjoy!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12