Description
This creamy, no-bake banana icebox cake layers graham crackers, banana cream pudding, and whipped topping for a nostalgic, comforting dessert. Perfect for busy days or spontaneous gatherings, it’s a fuss-free treat that tastes like a bakery classic.
Ingredients
1 ½ cups crushed graham crackers
2 cups prepared banana cream pudding
1 cup whipped topping
2 ripe bananas, sliced
Pinch of ground cinnamon (optional)
Instructions
1. Crush 1 ½ cups graham crackers into a food processor or using a rolling pin
2. Lightly grease an 8×8-inch loaf pan with nonstick spray
3. Layer ½ of the crushed graham crackers into the pan as a base
4. Spread 1 cup of banana pudding over the graham cracker layer
5. Top with ½ cup of whipped topping
6. Repeat layers with remaining graham crackers, pudding, and whipped topping
7. Place in refrigerator, covered, for at least 4 hours or overnight
8. Before serving, garnish with banana slices and a dash of cinnamon
Notes
Use dairy-free whipped topping for vegan adaptation
For a homemade touch, prepare pudding mixture with banana puree and custard base
Chill cake for best texture and flavor melding
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 9g
- Sodium: 68mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg