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Creamy No-Bake Banana Pudding Icebox Cake for a Crowd

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This no-bake banana pudding icebox cake is a creamy, layered dessert that feeds a crowd without turning on the oven. Made with simple ingredients like vanilla wafers, bananas, and a rich pudding-cream cheese filling, it’s the perfect make-ahead treat for potlucks and family gatherings.

Ingredients

Scale
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5.1-ounce) box instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 (8-ounce) tub frozen whipped topping (like Cool Whip), thawed
  • 1 (12-ounce) box vanilla wafers
  • 4–5 large ripe bananas
  • Crushed vanilla wafers (for garnish, optional)
  • Extra banana slices (for garnish, optional)

Instructions

  1. Make the Pudding Base: In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk. Whisk for about 2 minutes until it starts to thicken. Set aside to rest for 5 minutes.
  2. Whip the Cream Cheese: In another large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down the sides.
  3. Add the Sweetened Condensed Milk: Pour the sweetened condensed milk into the cream cheese. Beat on low until combined, then increase to medium and beat for another minute until light and airy.
  4. Combine the Mixtures: Pour the prepared pudding into the cream cheese mixture. Beat on low until just combined. Do not overmix.
  5. Fold in the Whipped Topping: Gently fold in about 1 ½ cups of the thawed whipped topping into the pudding-cream cheese mixture until no white streaks remain. Reserve the remaining whipped topping for the top.
  6. Layer the Bottom: Spread a thin layer (about 1 cup) of the filling mixture on the bottom of a 9×13-inch baking dish.
  7. First Cookie Layer: Arrange a single layer of vanilla wafers over the filling, covering the bottom completely.
  8. Banana Time: Slice 2 of the bananas into ¼-inch rounds. Arrange half of the banana slices evenly over the cookie layer.
  9. Second Filling Layer: Spread half of the remaining filling mixture over the bananas, spreading gently to the edges.
  10. Repeat the Layers: Add another layer of vanilla wafers, followed by the remaining banana slices, and then the rest of the filling mixture. Spread smooth.
  11. Top with Whipped Topping: Spread the remaining whipped topping over the top of the cake. Use the back of a spoon to create swirls and peaks.
  12. Crush and Garnish: Crush a handful of extra vanilla wafers (about 10-12 cookies) and sprinkle over the top.
  13. Chill: Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, but 8 hours or overnight is best.
  14. Serve Cold: When ready to serve, garnish with fresh banana slices if desired. Scoop or slice and serve cold.

Notes

For best results, use full-fat cream cheese and whole milk. Let the cake chill overnight for the best texture. Bananas brown quickly, so slice them just before layering. The cake can be frozen for up to 2 months (without banana garnish).

Nutrition

Keywords: no-bake banana pudding, icebox cake, banana pudding, crowd dessert, potluck dessert, no-bake dessert

Find it online: https://lyrafeast.com/creamy-no-bake-banana-pudding-icebox-cake-for-a-crowd/