Banana Pudding Icebox Cake with Nilla Wafers
A creamy, no-bake banana pudding icebox cake layered with Nilla wafers, perfect for nostalgic dessert lovers.
Equipment
- 1 Mixing Bowl large
- 1 Electric Mixer
- 1 Spatula
- 1 serving dish
Ingredients
Pudding Layer
- 2 cups cold milk
- 1 package 3.4 ounces instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Cake Layers
- 1 box Nilla Wafers
- 4 ripe bananas sliced
- 2 tablespoons lemon juice
Instructions
Preparation
- In a large mixing bowl, whisk together the cold milk and instant vanilla pudding mix until it begins to thicken. Set aside.
- In another bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form.
- Gently fold the whipped cream into the pudding mixture until well combined, creating a fluffy pudding layer.
Assemble the Cake
- Place a layer of Nilla Wafers at the bottom of a serving dish.
- Top the wafers with a layer of sliced bananas, drizzling with lemon juice to prevent browning.
- Spread a portion of the pudding mixture over the bananas, smoothing it with a spatula.
- Continue layering wafers, bananas, and pudding, finishing with a pudding layer on top.
Chilling and Serving
- Cover and refrigerate the dessert for at least 4 hours, or overnight for best results.
- Garnish with additional sliced bananas and Nilla Wafers before serving.
- Keep any leftovers covered in the refrigerator for up to 3 days.
Notes
Pro Tips: Use ripe bananas for the best flavor and avoid browning by coating them with lemon juice. Make the dessert a day ahead for optimal flavor melding. Ingredient Substitutions: Use coconut milk for a dairy-free option. How to Serve: Garnish with whipped cream and chocolate shavings for added flair. Storage & Freshness: Store covered in the fridge; best consumed within 3 days. Make-Ahead Tips: Prepare the dessert the night before, allowing flavors to meld together.