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Easy No-Bake Banana Pudding Icebox Cake

no-bake banana pudding icebox cake - featured image
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A creamy, no-bake dessert made with layers of vanilla wafers, fresh bananas, and a light pudding-whipped cream filling. Perfect for potlucks, parties, or any occasion when you need a quick, crowd-pleasing treat.

Ingredients

Scale
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1 teaspoon vanilla extract (for pudding)
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)
  • 1 (12-ounce) box vanilla wafers
  • 4–5 ripe but firm bananas, sliced into ¼-inch rounds
  • Extra vanilla wafers, crushed (for garnish)
  • Banana slices (tossed in lemon juice, for garnish)
  • Optional: caramel sauce or chocolate shavings (for garnish)

Instructions

  1. Make the whipped cream: In a large chilled bowl, combine 2 cups cold heavy whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  2. Prepare the cream cheese mixture: In another large bowl, beat the softened 8 ounces cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add the 14-ounce can of sweetened condensed milk and beat until fully combined and smooth.
  3. Make the pudding: In a separate bowl, whisk together the 3.4-ounce box of instant vanilla pudding mix and 2 cups cold whole milk. Whisk for about 2 minutes until the pudding thickens. Add 1 teaspoon vanilla extract and stir. Let it sit for 2 minutes to fully set.
  4. Combine the mixtures: Pour the prepared pudding into the cream cheese mixture. Beat on low speed until just combined. Scrape down the sides.
  5. Fold in the whipped cream: Remove the whipped cream from the refrigerator. Gently fold half of it into the pudding mixture using a rubber spatula. Once mostly combined, add the remaining whipped cream and fold until no white streaks remain.
  6. Layer the cake: Spread a thin layer of the pudding mixture (about 1 cup) on the bottom of a 9×13-inch baking dish. Arrange a single layer of vanilla wafers over the pudding, covering the bottom completely. Break some wafers to fill gaps.
  7. Add bananas: Arrange a layer of sliced bananas over the wafers, using about half the banana slices.
  8. Add more pudding: Spread half of the remaining pudding mixture evenly over the bananas.
  9. Repeat layers: Add another layer of vanilla wafers, followed by the remaining banana slices. Spread the remaining pudding mixture on top, smoothing it evenly.
  10. Top with whipped cream: Spread the reserved whipped cream (about 1 cup) over the top layer. Crush a handful of vanilla wafers and sprinkle over the top. Add a few fresh banana slices if desired, tossed in lemon juice to prevent browning.
  11. Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is best.

Notes

For best results, use ripe but firm bananas. Soften cream cheese to room temperature to avoid lumps. Chill overnight for the best texture. To prevent banana browning, toss slices in lemon juice. For a dairy-free version, use dairy-free cream cheese, coconut cream, and almond milk.

Nutrition

Keywords: no-bake dessert, banana pudding, icebox cake, easy dessert, potluck dessert, summer dessert, creamy dessert

Find it online: https://cravemila.com/easy-no-bake-banana-pudding-icebox-cake/