There’s something so comforting about a dessert that feels both nostalgic and effortlessly elegant—and that’s exactly what this banana cream icebox cake delivers. Layers of whipped cream, ripe bananas, and crisp graham crackers soften together in the fridge to create a dessert that’s silky, sweet, and full of old-fashioned charm. The best part? No oven required! This cake is as simple to assemble as it is delightful to eat, making it perfect for warm days when you’d rather keep things cool in the kitchen.
What I love most about this recipe is how it manages to impress without the stress. You get all the flavor of a classic banana cream pie, but in a fuss-free, sliceable form that’s easy to prep ahead. It’s the kind of dessert you can whip up the night before a gathering, let it chill overnight, and bring out to rave reviews the next day. Every bite is a blend of creamy, dreamy layers with just the right hint of banana goodness—truly a dessert worth repeating all year round.
Ingredients
- Graham Crackers— 2 sleeves
- 16 oz Cool whip
- 8 oz Cream Cheese (room temperature)
- Salt— 1/2 teaspoon
- 2 Bananas (thinly sliced)
What You’ll Need
- 8×8 Baking Pan
- Hand Mixer
- Large mixing Bowl
How to Make Banana Cream Icebox Cake
- First prepare the whipped cream mixture. In a large mixing bowl, beat cream cheese on medium speed until light and fluffy then fold in cool whip.
- Now line the bottom of an 8×8 baking pan with a single layer of graham crackers then top with an even layer of the whipped cream mixture. Top with banana slices then repeat the process until you have used up all the whipped cream.
- Cover and chill in the fridge for 4-6 hours, this allows the graham crackers time to soften to a cake like consistency.
- Slice and enjoy!
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