This No Bake Banana Pudding recipe with Cool Whip and Nilla Wafer cookies is an easy no bake dessert made with simple ingredients. The perfect dessert for holidays, special occasions, family gatherings and potluck dinners!
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This easy banana pudding recipe is an easy version of the classic Southern recipe. If you are from the South, you know what it is. If not, banana pudding has a layer of vanilla wafer cookies, sliced bananas, vanilla pudding and whipped cream or whipped topping.
My grandma loved to serve this delicious dessert for holidays or family gatherings because it’s easy and feeds a crowd!
Plus, the whole family loves this no bake banana pudding recipe. It has tons of banana flavor, and even the picky eaters gobble it up! Best of all, this is a budget friendly recipe!
If you love no bake layered desserts, try my chocolate delight, dirt pie recipe or pineapple dream dessert.
Ingredients
You only need a few simple ingredients for grandma’s best banana pudding recipe. What you don’t already have at home should be easy to find online or in local grocery stores.
- 5.1 oz box Jello vanilla instant pudding — make sure it’s instant pudding, any brand works.
- Milk — use 2 percent or whole milk for best results
- Bananas — yellow ripe bananas, not brown
- Cool Whip — thawed, or any whipped topping
- Nilla Wafers cookies or any brand of vanilla wafers
- Additional bananas — for garnish if desired
How to Make No Bake Banana Pudding
First, add the milk to the instant pudding mix in a large bowl. Whisk together until the pudding thickens. Then, stir in half of the whipped topping.
Next, line a 9 x 13 baking dish or casserole dish with a layer of nilla wafer cookies. They won’t completely cover the bottom of the baking dish, but that’s fine.
Then, add a layer of sliced bananas over the cookies. We add as many bananas as will fit in a single layer.
Spoon about half of the pudding mixture over the banana slices. Smooth the pudding with a spatula.
Repeat the layers once more — cookies, bananas and pudding. Then spread the remaining whipped topping over the pudding mixture.
I like to leave a little bit of pudding showing around the edges. You can spread the whipped topping all the way up to the edges of the dish if you want.
To serve, I like to place fresh banana slices on top of the pudding and sprinkle crushed vanilla wafers for extra crunch.
Chilling Time
Place the pudding into the refrigerator until ready to serve. Even though this is a no bake recipe, allow 1 to 2 hours of chilling time for best results.
This gives the flavors time to blend and lets the cookies soften up. If you want, you can make this creamy pudding up to a day in advance. It’s even better the next day!
How to Store
Store banana pudding covered with plastic wrap or in an airtight container in the refrigerator.
I would recommend finishing any leftovers in 2 to 3 days, before the bananas get bad.
Variations
There are a couple ways to customize this delicious creamy banana pudding to your liking.
If you don’t want a whole casserole dish’s worth of banana pudding, try my banana pudding pie. It’s the same tasty classic, just in a smaller pie form! You can also layer the pudding in a trifle bowl or serve in individual glasses or mason jars.
I like to keep this a super simple recipe, but you can use homemade whipped cream. Just mix heavy whipping cream, sugar, and vanilla with an electric mixer.
If you want, you don’t have to mix the Cool Whip and pudding, and can leave them as separate layers.
For extra banana flavor, in this layered banana pudding dessert use banana cream flavored instant pudding mix instead of instant vanilla pudding mix.
Chessman butter cookies are an excellent alternate to Nilla Wafers. Use them as the bottom layer of the pudding, or to decorate the top of the pudding.
Recipe
This No Bake Banana Pudding recipe with Cool Whip and Nilla Wafer cookies is an easy no bake dessert made with simple ingredients. The perfect dessert for holidays, special occasions, family gatherings and potluck dinners!
- vanilla instant pudding
- thinly sliced, or 4 medium
- Nilla Wafer cookies
- additional bananas for garnish if desired
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Mix the instant pudding and cold milk together in a large mixing bowl
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Stir in half of the whipped topping until well blended
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Place a layer of wafer cookies on the bottom of a 9 x 13 baking dish
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Place a layer of sliced bananas over the wafer cookies
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Spoon half of the pudding mixture over the banana slices and spread evenly over bananas with a spatula
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Repeat the layers — cookies, bananas, and finish with a layer of pudding on top
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Spread the remaining Cool Whip over the pudding layer and place in refrigerator for 2 hours or overnight
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Garnish with fresh banana slices and crushed cookies, if desired before serving
Pudding can be made up to a day in advance. Store in refrigerator.
Make sure to get instant vanilla pudding and not the kind that needs cooked.
Use any brand of vanilla wafer cookies or Chessman cookies.
Nutrition information is estimated. Please do your own calculation to fit special diets.
Homemade pudding recipes are some of my favorite desserts, and between the sweet banana slices and crisp vanilla wafers, this easy homemade banana pudding might just be the best one yet!
If you liked this nilla wafer banana pudding recipe no bake dessert much we do, be sure to leave a star rating or comment!
Make this graham cracker icebox cake with layers of creamy banana pudding, whipped topping, and sweet ripe bananas. Banana Icebox Cake is an easy to make no-bake dessert that’s perfect for any occasion.
Graham Cracker Icebox Cake is a simple recipe that anyone can master! This version is made with bananas and instant banana pudding to make it similar to a classic no-bake banana pudding recipe.
If you like banana desserts, you will definitely enjoy this Lemon Icebox Cake, and this Banana Pudding Lasagna recipe too!
Why You’ll Love This Recipe
- Graham Cracker Icebox Cake – doesn’t everyone seem to always have a box of graham crackers in the back of their pantry? The ingredients for this recipe are readily available, inexpensive, and easy to find.
- A Twist on a Classic – Traditional banana pudding uses vanilla wafer cookies for the layers. This no-bake cake is just as amazing, but with a different flavor from the grahams.
- No Bake Dessert– No cooking means that you don’t have to heat up your house to make this dessert. Try an icebox cake for your next summer party!
Ingredients In Banana Icebox Cake
Here’s what you need to make this simple banana dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
- Banana Pudding – one regular-sized box of banana-flavored instant pudding mixed with whole milk and whipped topping creates a thick, rich filling for this icebox cake.
- Whipped Topping – Get a large tub of cool whip or another brand of whipped topping, or two 8-ounce tubs. We’re using this in the filling and as a creamy topping for the graham cracker icebox cake.
- Graham Crackers – this 9×13-inch icebox cake uses a whole box of graham crackers. leave them whole for this recipe.
- Bananas – You’ll need 3 or 4 of these, depending on how large the bananas are. Be sure that your bananas are yellow and ripe so that they are soft and sweet.
How To Make Graham Cracker Icebox Cake with Bananas
- Make Banana Pudding: In a large bowl, combine milk with banana pudding mix and mix with a hand mixer or whisk for 1-2 minutes until thickened. Then gently fold in half of the whipped topping.
- Start Layering: To a 9×13 inch pan, add a single layer of graham crackers. You may need to break some of them to completely cover the bottom of the pan.
- Keep Going: Peel and slice the bananas and add them in an even layer across the graham crackers. Then spread ⅓ of the banana pudding over the bananas. Repeat the layers (graham crackers, bananas, pudding) 2 times.
- The Final Layers: Finish with a layer of graham crackers, and then a layer of whipped topping that spreads all the way to the edges of the pan. Cover the icebox cake with plastic wrap and chill in the fridge for at least 4 hours, and up to overnight.
- Serve: Decorate your cake with crushed graham crackers, more whipped cream, and banana slices if you like before slicing and serving.
Slice the bananas just before adding them, and quickly cover with pudding to keep the bananas from turning brown!
Recipe Tips
- For easy slicing: Run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.
- If you garnish with fresh bananas, be sure to add them just before serving. Bananas turn brown when exposed to air for too long.
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 4 days.
Other Easy No-Bake Desserts You’ll Love
FAQs
Can I make this dairy-free?
Jello Instant Pudding will not set up properly using non-dairy milk. This recipe works best with whole milk.
Can I use whipped cream instead of cool whip?
You can use whipped cream in place of cool whip if you like. Whipped topping is more stable than fresh whipped cream, so I prefer it in no-bake recipes like this one. You may find that the whipped cream deflates a bit and doesn’t look as fluffy.
How do you keep bananas from turning brown?
Most of the bananas in this recipe are in the center of the cake, and covered with pudding, so they shouldn’t turn brown. If you’re going to add them to the top of your dessert, do so right before serving.
Enjoy this recipe for an easy graham cracker icebox cake with banana pudding! Be sure you Pin this post so you can find it the next time you need a quick dessert for a gathering.
Make this simple, no-bake graham cracker icebox cake layered with creamy banana pudding and sweet ripe bananas.
Make this simple, no-bake graham cracker icebox cake layered with creamy banana pudding and sweet ripe bananas.
- 3.4 ounce packages banana instant pudding mix Jell-O brand, or other
- whipped topping (Cool Whip)
- box (3 sleeves, 14.4 ounces)
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In a large bowl, combine milk with banana pudding and mix until the pudding thickens (1-2 minutes). Gently fold in 8 ounces of the whipped topping.
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To a 9×13 inch pan, add a layer of graham crackers. You may need to break a few to fit them in and cover the whole bottom of the pan.
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Peel and slice the bananas, and add an even layer of banana slices. Then spread ⅓ of the banana pudding over the bananas. Repeat 2 times, then spread one last layer of graham crackers to cover completely.
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Spread the remaining whipped topping as the final layer to the edges. Cover with plastic wrap and chill in the fridge for 4-6 hours and preferably overnight.
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Decorate with crushed up graham crackers, whipped cream and slices of banana (optional). Slice and serve.
- For easy slicing: Run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.
- If you garnish with fresh bananas, be sure to add them just before serving. Bananas turn brown when exposed to air for too long.
- To Store: This can be kept covered in the fridge for 3-4 days. The graham crackers will get softer the longer it’s stored.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About this recipe
No-bake na, healthy at yummy pa! Check out this recipe from Chef Kai at anak niyang si Kale sa paggawa ng Alaska Fortified No-Bake Nutri-Banana Cake!
Serving Size
Makes 2 7inch loaves
Negosyo Notes
Total Recipe Cost: PhP77.09
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This no bake strawberry banana icebox cake is a perfect summer dessert! Fresh fruit and pudding melt into graham crackers for a soft and scrumptious flavor.
This creamy, dreamy conglomeration of a strawberry banana pudding cake is one of my summer faves. Not only because of the scrumptious taste, but because “no-bake” part of this soft and scrumptious No Bake Strawberry Banana Icebox Cake is almost as delicious as the cake itself.
What is an Icebox cake?
Icebox cake recipes date back to when refrigerators were called iceboxes (because that’s what they were – my grandma had one!) and they all involve pairing some kind of cookie with some kind of cream or pudding (and in this case, lots of fruit) and popping it into the fridge for a few hours until everything is soft and kind of smooshed together in the most delicious way possible.
In other words, instead of the oven baking things up into one delicious cake, the cold temperature of the fridge does the same thing. Oh happy summer day!
This icebox cake takes advantage of the glorious local strawberries that are starting to pop up all around us, and if you want to know more about how to pick out, store and prep these sweet berries, here’s a handy strawberry guide for you!
Now on to some tasty strawberry banana graham cracker dessert heaven!
Ingredients You Need for No Bake Strawberry Banana Icebox Cake!
- Instant Pudding Mix
Here’s How To Make No Bake Strawberry Banana Icebox Cake!
STEP 1: Prepare a 5.1 ounce box of vanilla instant pudding according to package directions and set aside.
STEP 2: Line an 8×8 baking pan with plastic wrap, letting the wrap extend out over the sides of the pan.
STEP 3: Put 9 graham crackers squares in a single layer of the pan (don’t worry if they don’t totally cover the bottom)
STEP 4: Spread 1/3 of the pudding over the graham crackers. If you have one, an offset spatula works great for this!
STEP 5: Put a single layer of sliced strawberries over the custard, then a layer of sliced banana.
STEP 6: Add another layer of graham crackers, then pudding, then strawberries, then banana. Spread the rest of the pudding on top of the bananas, then top with a final layer of graham crackers.
STEP 7: Take the extended edges of the plastic wrap and bring it up over the cake, give the whole thing a light smoosh, then pop it in the fridge for at least 3 hours (and overnight is fine too!)
STEP 8: When you are ready to serve it, lift the cake out using the edges of the plastic wrap as handles, and slide it on to a serving plate (I like to use a big spatula to help it along).
STEP 9: Spritz the top of the cake with whipped cream (Pro Tip: do the whipped cream garnish right before you serve it so it doesn’t melt), garnish with strawberries and serve it up!
More tips for making No Bake Strawberry Banana Icebox Cake!
Does it matter what type of graham crackers I use?
Nope! I like to use the plain honey grahams, but cinnamon graham crackers would add that little bit of extra flavor to this cake.
What is the milk for?
Can I use homemade whipped cream?
You sure can! Or any type of canned whipped cream that you like best. This is one flexible recipe!
Last of all I can say with one million percent certainty that it is the Southern husband’s favorite dessert recipe at the moment.
As in, I’ve caught him eating the leftovers for breakfast. I’d say that’s the sign of a sure-fire dessert hit!
Description
This no bake strawberry banana icebox cake is a perfect summer dessert! Fresh fruit and pudding melt into graham crackers for a soft and scrumptious flavor.
Ingredients
- One package instant vanilla pudding
- milk (to make the pudding)
- graham cracker squares
- large bananas, peeled and sliced thinly
- strawberries, sliced, plus a few extra for garnish
- Canned whipped cream for garnish
Instructions
- Prepare the pudding according to package directions and set aside.
- Line an 8×8 baking pan with plastic wrap, letting the wrap extend out over the sides of the pan.
- Put 9 of the graham crackers in a single layer of the pan (don’t worry if they don’t totally cover the bottom)
- Spread 1/3 of the pudding over the graham crackers. If you have one, an offset spatula works great for this!
- Put a single layer of sliced strawberries over the custard, then a layer of sliced banana.
- Add another layer of graham crackers, then pudding, then strawberries, then banana.
- Spread the rest of the pudding on top of the bananas, then top with a final layer of graham crackers.
- Take the extended edges of the plastic wrap and bring it up over the cake, give the whole thing a light smoosh, then pop it in the fridge for at least 3 hours (and overnight is fine too!)
- When you are ready to serve it, lift the cake out using the edges of the plastic wrap as handles, and slide it on to a serving plate (I like to use a big spatula to help it along).
- Spritz the top of the cake with whipped cream, garnish with strawberries and serve it up!
Notes
OTHER EASY CAKE RECIPES WE LOVE!
This classic dessert recipe comes together with just four ingredients and no baking! Oreo Icebox Cake is destined to be a family favorite.
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This classic dessert recipe comes together with just four ingredients and no baking! Oreo Icebox Cake is destined to be a family favorite.
This simple recipe for a warm and buttery cinnamon sugar snack cake is the perfect sweet and easy baked treat!
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This simple recipe for a warm and buttery cinnamon sugar snack cake is the perfect sweet and easy baked treat!
Jam cake is the love child of crumb cake and jam in this easy and delicious coffee cake recipe. It’s also a great way to use up leftover jam!
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Jam cake is the love child of crumb cake and jam in this easy and delicious coffee cake recipe. It’s also a great way to use up leftover jam!
Thankfully, it’s quite easy to prepare.
Updated on March 20, 2023
I’ve baked a lot of desserts for my family. I’ve made all sorts of recipes for them really. Desserts, however, are among my favorite things to prepare for them because we’re a sweets-loving crowd. We truly loved doing this brownie mix taste test together. However, not everyone in the family loves the same sweets, which can be a bit challenging.
My uncle doesn’t like overly rich things, so anything draped in caramel or covered in candy pieces is out. My mom prefers recipes that are more tart than sweet. My grandmother likes cake but not frosting. My sister-in-law, like me, appreciates basically all desserts, and my niece can quickly judge any dish with an instant thumbs up or a sudden shift of the plate away from her seat.
So finding the right dessert to bring for any family gathering requires some magic skills and a bit of luck. That is, until I tried this Eclair Cake for the first time.
For me, the best thing about this cake is that it’s a no-bake dessert. You’re layering graham crackers with a creamy whipped topping-loaded pudding, and all of that is covered with a decadent (but insanely easy) ganache. The ganache is made with semi-sweet chocolate, so it’s a nice contrast to the sweetness of the pudding. Milk chocolate would be far too sweet.
The Eclair Cake satisfies something for every single one of my family members. It’s not very sweet, thanks to that aforementioned semi-sweet chocolate. It’s incredibly light and fluffy. The graham crackers soften slightly while sitting so they provide a bite but aren’t crunchy.
It disappears quickly, too. One serving doesn’t seem like a lot because it’s so light and creamy, so we all find ourselves going back for a second (and maybe third) helping.
It’s also fast—from start to finish, you’re only going to need about 30 minutes. But then comes the hard part: the waiting. You’ll need to give this cake the full eight hours (or more) in the fridge so that the ganache topping can harden and the crackers can begin to soften just a bit.
It was so well received the first time I made it that my family requested that I immediately make it again for our next meal together, and I’ve been informed I must make it for Easter this year, too. Otherwise, I don’t think they’d let me stay the night.
TODAY’S RECIPE:
With another nod to edible nostalgia, I’ve whipped up one more sweet treat from my childhood. The actual name of this dessert is “Banana Split Cake,” but, growing up, it was known around our house as “Happy Easter Cake,” because mom would often serve this dessert after Easter dinner, spelling out “Happy Easter” with garishly bright red maraschino cherries on the top. My favorite part of this cake was the decadent second layer, which I believed to be pure butter and confectioners’ sugar – should I be relieved to know now that it also contained cream cheese to, um, cut the richness? Always one to gild the lily, I’ve spiffed up mom’s recipe substituting fresh pineapple for the original canned, freshly whipped cream for Cool Whip®, luxurious Luxardo maraschino cherries for the grocery store variety, and I toasted the raw pecans.
Gourmet No-Bake Banana Split Cake
Close your eyes and take a bite. You’ll be reminded of a banana split when the ice cream begins to melt and the flavors meld. For a twist, my mom added a layer of tart, homemade raspberry jam between the banana and pineapple layer for an added jolt of color and flavor. I’ve kept it out of this version.
Ingredients
- Crust
- ½ cup (1 stick) unsalted butter
- 2 cups graham cracker crumbs (about 15 full sheets of crackers)
- pinch salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup (8 oz.) cream cheese
- 2 cups sifted confectioners’ sugar
- ⅛ teaspoon salt
- 2 ½ cups finely chopped fresh pineapple, well drained
- 4 ripe bananas, sliced
- 1 ½ cups whipping cream
- 2 Tablespoons confectioners’ sugar
- 16 Luxardo maraschino cherries, drained and patted dry
- 1 cup chopped pecans, toasted and cooled
Filling
Directions
- Melt ½ cup (1 stick) butter and combine with graham cracker crumbs and salt. Press firmly into the bottom of a 9×13” pan.
- Beat together remaining ½ cup (1 stick) butter with cream cheese, confectioners’ sugar, and salt 3-4 minutes until fluffy. Spread evenly over graham cracker crust. Layer with chopped pineapple then bananas.
- Whip whipping cream with 2 Tablespoons confectioners’ sugar. Cover bananas with whipped cream and garnish with Luxardo maraschino cherries and chopped pecan.
- Cover and refrigerate at least 2 hours.
Graham crackers soak up the surrounding ingredients leaving you with a pillowy, cookie-like flavor and soft texture that pairs extremely well with smooth banana pudding and whipped topping.
Dreamy no-bake banana cream pie icebox cake layered with graham crackers, silky banana cream pudding mixture, and banana slices will be the star of your next summer potluck or party!
Why this recipe works
Banana cream pie icebox cake is similar to a luscious banana cream pie with layers of graham crackers that soak up the surrounding ingredients leaving you with a pillowy, cookie-like flavor and soft texture that pairs extremely well with smooth banana pudding and whipped topping.
The banana pudding layer is a mixture of cream cheese, milk, instant banana cream pudding, and Cool Whip which is layered with fresh banana slices and graham crackers. Icebox cakes are some of the easiest desserts for summer potlucks and parties, and this banana cream pie icebox cake is no exception.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PUDDING – If you can’t seem to find instant banana cream pudding, you can substitute it with vanilla.
GRAHAM CRACKERS – Graham crackers are our go-to for icebox cakes. They soak up the pudding layer leaving you with soft, supple layers that melt in your mouth. If you are not in the states and are looking for a substitute for graham crackers, you can try digestive biscuits or Nilla wafers.
WHIPPED CREAM – We are using Cool Whip for its readiness, but if you prefer to make it homemade you can use our stabilized whipped cream recipe. I would not recommend using regular homemade whipped cream as it is not stabilized and will not hold up well.
How to Make Banana Cream Pie Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Beat cream cheese in a medium mixing bowl until light and fluffy.
- Pour in milk, while whisking or beating on low speed.
- Add pudding mix and vanilla extract and whisk until mixture thickens.
- Fold in half of the Cool Whip.
- Spread a spoonful of the pudding mixture in the bottom of a 9×13 casserole dish.
- Place a single layer of graham crackers to cover the dish.
- Spread about 1/3 of the pudding mixture over the graham crackers.
- Top pudding layer with a layer of freshly sliced bananas.
- Continue layering graham crackers, pudding, and banana slices to make three layers total.
- Top the final banana layer with the remaining Cool Whip.
- Place in the refrigerator for at least 4 hours to set up.
- Garnish with graham cracker crumbs, a whipped cream swirl, and/or fresh banana slices.
Frequently Asked Questions & Expert Tips
Can I freeze banana cream pie icebox cake?
This is one icebox cake that we don’t recommend freezing. If you omit the banana slices in the layers you can freeze this dessert, but otherwise, the banana will not thaw well. I would only recommend omitting the banana slices if you are using banana cream instant pudding.
How do I store it?
Store this icebox cake tightly covered with plastic wrap or with an air-tight lid kept in the refrigerator for 2-3 days.
Serving Suggestions
Serve banana cream icebox cake chilled with a garnish of crushed graham cracker crumbs, piped whipped cream, and a banana slice. Add your piped whipped cream and banana slices just before serving so the banana doesn’t brown.
More Icebox Cake Recipes
Graham crackers soak up the surrounding ingredients leaving you with a pillowy, cookie-like flavor and soft texture that pairs extremely well with smooth banana pudding and whipped topping.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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- instant banana cream pudding mix
- pure vanilla extract
- thawed, plus more if you wish to pipe a swirl on top for decorating
- 1 box or 3 sleeves
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Beat cream cheese in a medium mixing bowl until light and fluffy.
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Pour in milk, while whisking or beating on low speed.
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Add pudding mix and vanilla extract and whisk until mixture thickens.
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Fold in half of the Cool Whip.
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Spread a spoonful of the pudding mixture in the bottom of a 9×13 casserole dish.
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Place a single layer of graham crackers to cover the dish.
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Spread about 1/3 of the pudding mixture over the graham crackers.
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Top pudding layer with a layer of freshly sliced bananas.
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Continue layering graham crackers, pudding, and banana slices to make three layers total.
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Top the final banana layer with the remaining Cool Whip.
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Place in the refrigerator for at least 4 hours to set up.
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Garnish with graham cracker crumbs, a whipped cream swirl, and/or fresh banana slices.
- Do not add whipped cream swirl or banana slice on top until just before serving or the bananas will turn brown. You can rub a little lemon juice on banana slices to maintain their color, but this will change the flavor a bit.
- You will have a couple spare graham crackers after assembling the icebox cake. These can be crushed by placing them in a plastic baggy and rolling over them with a rolling pin.
- *Whipped cream or Cool Whip for the swirled garnish is not included in the recipe quantities.*
- Store, covered with plastic wrap or an air-tight lid, in the refrigerator for 2-3 days. The bananas will not thaw well if frozen, so this is not a good one to store in the freezer.
Amanda Formaro
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid’s crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
Latest posts by Amanda Formaro
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This Oreo cookie refrigerator Cake is an easy no-bake dessert you make and chill in the refrigerator. It’s easy and delicious.
What is an Icebox Cake?
An icebox cake is a nostalgic dessert recipe made of layers of cookies, pudding, and whipped cream.
The textures and flavors combine while chilling in the refrigerator overnight.
Ingredients
- 1 package Cookies – I use sandwich cookies for this recipe because I like the creamy filling combined with the crunchy cookie.
- 1 oz. box instant pudding mix
- 2 cups of cold milk
- 1/2 container of whipped topping
Let’s Make Icebox Cookie Cake
I like to make these as individual servings or cakes for two.
- Take the whipped topping out of the freezer to thaw.
- Make the instant pudding according to the package instructions.
- In the bottom of a cupcake tin (it must be a hard tin and not flimsy), lay three cookies (or the number of cookies that fit the tin).
- Top the cookies with a layer of pudding and spread evenly to cover all of the cookies.
- Top the pudding with a layer of whipped topping and spread it evenly to cover all of the pudding.
- Garnish with a jam, caramel, or chocolate swirl and sprinkles of your choice.
- Refrigerate for 6-8 hours or overnight.
Krazy Kitchen Mom Tips
- Make sure the whipped topping is fully thawed so it spreads easily on top of the pudding.
- I use a small spatula to spread both the pudding and whipped topping layers.
- Get creative and use any type and flavor of cookies and puddings.
- You can also make one large version of this cake by making the layers in a glass baking dish.
- For a higher cake, repeat the layers.
More KKM Sweet Treats
- instant pudding mix
- freezer whipped topping, thawed
- garnishes and sprinkles of your choice
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Take the whipped topping out of the freezer to thaw.
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Make the instant pudding according to the package instructions.
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In the bottom of a cupcake tin (it must be a hard tin and not flimsy), lay three cookies (or the number of cookies that fit the tin).
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Top the cookies with a layer of pudding and spread evenly to cover all of the cookies.
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Top the pudding with a layer of whipped topping and spread it evenly to cover all of the pudding.
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Garnish with a jam, caramel, or chocolate swirl and sprinkles of your choice.
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Refrigerate for 6-8 hours or overnight before serving.
Krazy Kitchen Mom Tips:
- Make sure the whipped topping is fully thawed so it spreads easily on top of the pudding.
- I use a small spatula to spread both the pudding and whipped topping layers.
- Get creative and use any type and flavor of cookies and puddings.
- You can also make one large version of this cake by making the layers in a glass baking dish.
- For a higher cake, repeat the layers.
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