Cool down with a piece of this delicious banana pudding icebox cake. Made with banana cream pudding mix, Cool Whip, and graham crackers, you'll get a mouthful of creamy banana flavor in every bite.
Ingredients
23.4 ounce boxes instant banana cream pudding mix
3cupscold milk
28 ounce containers whipped topping
114.4 ounce box graham crackers
fresh banana slices for garnish
Instructions
In a large bowl, add the banana cream mix and the milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute.
Fold in 1 container of whipped topping. Set aside.
Place 1/4th of the graham crackers into the bottom of 9x13 baking dish. You may need to break some of the graham crackers up to fit.
Add 1/3 of the pudding mixture on top and smooth it out. Repeat 2 more times. Add the last of the graham crackers on top, you will have a couple of small pieces left over, but that's okay, keep them for garnish, if desired.
Smooth out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the fridge for at least 6 hours, or even better, overnight.
Top with some of the crushed leftover graham crackers and fresh banana slices if desired right before serving.
Notes
Keep in the fridge for up to 4 days covered with plastic wrap. This freezes well for up to 3 months. It's also delicious slightly frozen.