Banana Icebox Cake
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 cups whole milk
- 2 3.4 ounce packages banana instant pudding mix (Jell-O brand, or other)
- 16 ounces whipped topping (Cool Whip) (thawed, divided)
- 1 box (3 sleeves, 14.4 ounces) graham crackers
- 3-4 bananas (ripe)
Method
- 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.
- To a 9x13 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.
- Peel and slice the bananas, and add an even layer of banana slices. Then spread โ of the banana pudding over the bananas. Repeat 2 times, then spread one last layer of graham crackers to cover completely.
- 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.
- Decorate with crushed up graham crackers, whipped cream and slices of banana (optional). Slice and serve.