Banana Cream Icebox Cake Recipe
Banana Cream Icebox Cake is made with layers of banana pudding cream cheese sandwiched between vanilla wafers & whipped topping!
Servings: 16 servings
Calories: 226kcal
Ingredients
- 48 vanilla wafer cookies
- 6.8 oz instant banana pudding mix two 3.4 ounce boxes
- 3 cups milk
- 8 oz cream cheese softened
- 8 oz whipped topping thawed
- Banana slices and vanilla wafers for garnish
Instructions
- Line the bottom of a 9x13 dish with half the vanilla wafer cookies.
- In a large bowl, whip the cream cheese until light and fluffy.
- In a separate bowl, whisk the pudding and milk until smooth. Transfer to the bowl with the cream cheese and use an electric mixer to combine. Spoon half of the banana mixture over the cookie layer.
- Layer the remaining cookies on top of the banana layer, then pour the rest of the banana pudding mixture on top. Finish with a layer of whipped topping.
- Cover and place into the refrigerator 8 hours or overnight so the cookies can soften. Garnish with banana slices and vanilla wafers before serving. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Can be frozen for up to 3 months. Thaw in the fridge before serving.
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 222mg | Potassium: 127mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 295IU | Calcium: 85mg | Iron: 0.04mg