Banana Icebox Cake

Name: Banana Icebox Cake
Prep time: 15 min
Total time: 6 h 15 min
Ingredients: 6.8 ounces (2 boxes) instant banana cream pudding mix; 3 cups cold milk; 16 ounces container whipped topping (Cool Whip) (You can purchase one large (16 ounce) tub or two smaller (8 ounce) tubs.); 3 sleeves graham crackers; fresh banana slices, (for garnish)

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Prep Time: 15 minutes

Total: 375 minutes

Servings: 15

Author : Brandie @ The Country Cook

banana icebox cake

Ingredients

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6.8 ounces (2 boxes) instant banana cream pudding mix3 cups cold milk16 ounces container whipped topping (Cool Whip) (You can purchase one large (16 ounce) tub or two smaller (8 ounce) tubs.)3 sleeves graham crackersfresh banana slices, (for garnish)

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Instructions

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Step 1

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.

Step 2

Fold in 1 container (8 ounces) of whipped topping. Set aside.

Step 3

Place 1/4 of the graham crackers into the bottom of a 9x13-inch baking dish. You may need to break some of the graham crackers up to fit.

Step 4

Add ⅓ of the pudding mixture on top and spread it out. Repeat 2 more times.

Step 5

Layer the last of the graham crackers on top. You will have a couple of small pieces left over. Keep them for garnish, if desired.

Step 6

Spread out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the refrigerator for at least 6 hours overnight.

Step 7

Top with some of the crushed leftover graham crackers and fresh banana slices if desired, slice and serve.