INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- instant banana cream pudding mix
- cold milk
- whipped topping (Cool Whip)
- graham crackers
- fresh banana slices for garnish
HOW TO MAKE A BANANA ICEBOX CAKE
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 1/4th of the graham crackers into the bottom of a 9×13-inch baking dish. You may need to break some of the graham crackers up to fit.
Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times.
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.
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 or overnight.
Top with some of the crushed leftover graham crackers and fresh banana slices, if desired, slice and serve.
Enjoy! Keep refrigerated.
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