Banana Pudding Beach Icebox Cake Recipes

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BANANA PUDDING ICEBOX CAKE RECIPE - (4.5/5)



Banana Pudding Icebox Cake Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 6

NOTE:
1 or 2 amall boxes Instant pudding mix, Banana Cream and/or White Chocolate recommended (prepared as directed on package for a pie)
4-6 mediumm ripe bananas, peeled and sliced
Box of Nilla vanilla wafers
8 to 16 ozs. Cool Whip whipped topping (or prepared whipping cream)
For a 9" pan, I used 2 boxes of pudding mix (one banana cream and one vanilla, combined with 2 1/2 cups milk, 6 bananas, and about 16 ozs. Cool Whip. You may have to adjust ingredient amounts for other sized pans.

Steps:

  • In a 9" Springform pan, layer as follows: 1) Cookies in bottom of pan 2) Pudding, thin layer 3) Sliced bananas 4) Cool Whip (or prepared whipped cream) Repeat layers 3-4 times, or until pan is full, ending with Cool Whip on top. Garnish with crumble cookies, if desired. Chill 4-6 hours before removing side of pan. Slice as you would a cake and serve. Garnish each slice with florets of whipped cream, if desired.

EASY ICEBOX CAKE



Easy Icebox Cake image

Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 12 half cup servings

Number Of Ingredients 6

1 pkg. (5.9 oz.) JELL-O Vanilla Flavor Instant Pudding (save time and use instant)
1 pkg. (5.9 oz.) JELL-O Chocolate Flavor Instant Pudding (save time and use instant)
1 box (14.4 oz.) graham crackers
2 bananas, peeled and sliced
4 cups milk, to make the pudding
1 tub (8 oz.) COOL WHIP Whipped Topping

Steps:

  • Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
  • Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
  • Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
  • Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

SPICED BANANA ICEBOX CAKE



Spiced Banana Icebox Cake image

For a make-n-take dessert, this icebox cake is a party favorite!

Provided by Musselman's® Apple Butter

Categories     Trusted Brands: Recipes and Tips     MUSSELMAN'S® Apple Butter

Time 2h10m

Yield 9

Number Of Ingredients 7

18 cinnamon graham crackers, broken in half
1 (8 ounce) package cream cheese, softened
¾ cup MUSSELMAN'S® Apple Butter
1 vanilla pudding, dry mix (2.3 oz.)
1 (8 ounce) container whipped topping, thawed
6 bananas, sliced (medium ripe but still firm)
Caramel sauce, for garnish

Steps:

  • Line a deep 9x9-inch baking pan with parchment paper.
  • Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
  • Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
  • Fold in the whipped topping using a spatula, until the mixture is combined.
  • Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
  • Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
  • Repeat a third time.
  • Chill at least 2 hours or overnight.
  • Serve topped with caramel sauce drizzle.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 68.2 g, Cholesterol 27.5 mg, Fat 17.7 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 11.4 g, Sodium 344.4 mg, Sugar 36.4 g

BANANA PUDDING ICEBOX CAKE



Banana Pudding Icebox Cake image

Make and share this Banana Pudding Icebox Cake recipe from Food.com.

Provided by Gagoo

Categories     Dessert

Time 12h30m

Yield 8 serving(s)

Number Of Ingredients 5

2/3 cup instant malted milk powder
1 pinch kosher salt
2 cups heavy cream
4 ripe bananas, peeled and sliced (about as thick as the wafers)
7 ounces vanilla wafers

Steps:

  • Line a 8 1/2" x 4 1/2" loaf pan with plastic, so there's a fair amount of overhang.
  • Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you've added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn't get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.).
  • Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you've used all the cream-making sure to end with the cream. If it starts to rise above the loaf pan, that's fine! Even good. Fold the extra plastic over the icebox cake. If it doesn't completely cover the surface, add more plastic wrap.
  • Chill for at least 12 hours or up to 36.
  • To unmold, peel away the plastic from the top. Carefully-but confidently-turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.

BANANA PUDDING BEACH ICEBOX CAKE



Banana Pudding Beach Icebox Cake image

Make and share this Banana Pudding Beach Icebox Cake recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 5h

Yield 1 9-inch cake

Number Of Ingredients 14

3 cups heavy cream
1/2 cup powdered sugar
8 ounces cream cheese
1/2 cup granulated sugar
6 tablespoons milk
one package instant banana pudding mix (3.5 ounce)
8 ounces cream cheese
1/2 cup granulated sugar
2 tablespoons milk
1 tablespoon vanilla extract
7 ounces vanilla wafers (50 cookies)
1/4 cup milk
3 -4 ripe bananas, sliced into 1/2-inch coins
6 -12 shell-shaped chocolate

Steps:

  • Line the base and sides of a 9-inch springform cake pan with parchment paper.
  • For the whipped cream:.
  • In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside.
  • For the banana filling:.
  • In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth.
  • Gently fold half of the whipped cream (roughly 2 1/2 cups) into the banana pudding mixture using a spatula until combined.
  • For the vanilla filling:.
  • In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined.
  • Assembly:.
  • Spread 1/3 of the banana filling into the base of the cake pan in an even layer.
  • Spread 1/2 of the vanilla filling in an even layer over the banana filling layer.
  • Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer.
  • Spread another 1/3 of the banana filling layer over the wafers.
  • Arrange the banana slices over the banana filling layer.
  • Spread the last 1/3 of the banana filling over the sliced bananas.
  • Spread the remaining vanilla filling mixture over the banana filling in an even layer.
  • Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer.
  • Place into the freezer for at least 4 hours until firm.
  • Serve:.
  • Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas.
  • After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.

Nutrition Facts : Calories 7306.4, Fat 557.2, SaturatedFat 322.8, Cholesterol 1503.6, Sodium 2477.6, Carbohydrate 582.5, Fiber 42.1, Sugar 320.2, Protein 82.5

3-INGREDIENT BANANA ICEBOX CAKE



3-Ingredient Banana Icebox Cake image

Provided by Food Network Kitchen

Time 8h15m

Yield one 9-inch cake (8 to 10 servings)

Number Of Ingredients 3

2 1/2 cups heavy cream, cold
4 bananas, plus 1 for garnish
3 cups animal crackers, plus more for garnish

Steps:

  • Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
  • Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
  • To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.

CHOCOLATE BANANA ICEBOX CAKE



Chocolate Banana Icebox Cake image

Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.

Provided by Samantha Seneviratne

Categories     snack, cakes, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup/150 grams granulated sugar
1/4 cup/30 grams cornstarch
1/2 teaspoon kosher salt
3 cups/710 milliliters whole milk
6 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup/175 milliliters cold heavy cream
45 thin, round chocolate wafers (from 1 9-ounce/255-gram package)
4 large ripe bananas
1 1/2 cups/355 milliliters cold heavy cream
2 tablespoons confectioners' sugar
Cocoa powder

Steps:

  • Place a fine-mesh sieve over a medium bowl, and set it aside.
  • In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
  • Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
  • Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
  • Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
  • Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
  • Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
  • To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.

BANANA-PEACH ICEBOX CAKE



Banana-Peach Icebox Cake image

Embrace warmer weather with our Banana-Peach Icebox Cake! Made with JELL-O Banana Cream Flavor Instant Pudding, canned peach slices and real bananas, this banana-peach icebox cake is a sweet way to enjoy summertime flavors.

Provided by My Food and Family

Categories     Home

Time 12h15m

Yield 12 servings

Number Of Ingredients 7

1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding
1 cup cold milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3-1/2 cups), thawed
1 can (15 oz.) peach slices in juice, undrained, divided
2 bananas
1 pkg. (7 oz.) crisp ladyfingers, cut crosswise in half

Steps:

  • Beat pudding mix and milk in large bowl with whisk 2 min. Add sour cream and COOL WHIP; mix well.
  • Drain peaches, reserving juice. Reserve 3 peach slices for later use. Slice bananas and chop remaining peach slices; place in medium bowl.
  • Spread 1/3 cup of the pudding mixture onto bottom of 9-inch springform pan; top evenly with half of the ladyfinger pieces. Drizzle with half of the reserved peach juice; cover with 1-1/2 cups of the remaining pudding mixture.
  • Top with layers of fruit mixture, half of the remaining pudding mixture and remaining ladyfinger pieces. Drizzle with remaining peach juice. Top with remaining pudding mixture.
  • Cut reserved peach slices lengthwise in half; arrange over top of dessert.
  • Refrigerate overnight.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.9909 g, Sugar 0 g, Protein 3 g

BANANA SPLIT ICEBOX CAKE



Banana Split Icebox Cake image

One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! -Shelly Flye, Albion, Maine

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

1 carton (16 ounces) frozen whipped topping, thawed
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: Chocolate syrup, halved fresh strawberries and additional banana slices

Steps:

  • In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

Nutrition Facts : Calories 405 calories, Fat 15g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 372mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

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Top Asked Questions

What is a banana pudding icebox cake?
This delicious banana pudding icebox cake is layers of sweet graham crackers, sliced bananas, creamy banana pudding, and repeat. All topped with some whipped cream and voila. It really is that easy. First you’ll whip up your pudding. You don’t want to follow the directions on the box of the pudding, you won’t use as much milk as is called for.
How do you make a banana cream icebox cake?
This banana cream icebox cake is the perfect no bake banana dessert. It's 5 ingredients and so easy to make for a luscious and delicious dessert! Stir together your dry pudding mix and milk in a large bowl for about 2 minutes till it starts to thicken. Carefully fold in 1/2 cup of cool whip until mixed throughout.
How do you make banana cream pudding with graham crackers?
In a large bowl, add the banana cream pudding mix and the milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute. Fold in 1 container (8 ounces) of whipped topping. Set aside. Place ¼th of the graham crackers into the bottom of a 9x13-inch baking dish.
How do you make banana pudding with Cool Whip?
Arrange a layer of bananas on top of pudding. Top with a third of the Cool Whip. Repeat 2 more times. Smooth top of cake with a spatula. Cover with plastic and place pan in freezer until firm, about 4 hours.

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