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banana icebox cake slices on small places

Banoffee Icebox Cake

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  • Author: Jenna Barnard
  • Total Time: 1 hour + 4 hours chilling
  • Yield: 10-12 slices


Layers of graham crackers, banana cream pudding, and dulce de leche frozen into a delicious icebox cake.


Banana Icebox Cake

  • 1 1/2 cups (360g) heavy cream
  • 8oz cream cheese, room temp and divided
  • 1 1/2 cups (360g) whole milk
  • 3.4oz vanilla pudding mix (or banana pudding mix)
  • 2 large bananas
  • 2 sleeves graham crackers *see notes for GF option
  • 13.4oz can dulce de leche

Toppings (optional)

  • Chocolate shavings
  • 1/2 banana, sliced


Banana Cream Pudding

  1. In a large bowl, using a hand or stand mixer with the whisk attachment, mix 4oz of the cream cheese until smooth. Slowly pour in about 1 tablespoon of cream at a time with the mixer running. Once the cream cheese and cream are smooth and thinned out, pour in the rest of the cream and whip on high speed for 3-5 minutes or until light and fluffy.
  2. Scoop the whipped cream into a separate bowl and place about 1 cup of the whipped cream in a separate container. Place that container in the refrigerator as this will be the whipped cream topping for when the cake is done.
  3. In that same mixing bowl (no need to clean it out), mix the other 4oz oz of cream cheese and follow the same process as before. Slowly pour in the milk until the mixture begins to thin and smooth out. Just before the cream cheese and milk turns thin, mix in the packet of pudding mix. Once that’s incorporated, return to slowly pouring in the milk until everything is well combined.
  4. Scoop the whipped cream into the vanilla pudding mixture and use a rubber spatula to fold it in. When you can no longer see any ribbons of whipped cream, stop mixing and place the bowl in the refrigerator to chill for 20 minutes.
  5. When the 20 minutes is up, mix in the slices of 2 bananas and set aside.


  1. Grab a 9×5 loaf pan and lay a sheet of plastic wrap inside the pan so that it covers the bottom and the two longest sides of the pan. Allow the excess to hang over the sides.
  2. Line the bottom of the pan with a layer of graham crackers, cutting them down so they completely cover the base.
  3. Spread an even and thin layer of dulce de leche on top (about 2 heaping spoonfuls).
  4. Spread a thick layer of the banana cream pudding on top.
  5. Repeat this process two more times: graham crackers, dulce de leche, and banana cream. Top the cake with a layer of graham crackers and cover in the plastic wrap overhang. Cover the pan in foil and freeze for at least 4 hours or overnight. *The longer it freezes, the softer the graham crackers get. It can freeze for up to 2-3 weeks.
  6. To release, run a sharp knife along the two shortest sides of the pan (the ones not covered in plastic wrap). This should release the cake enough for you to lift it or turn it out of the pan. If it’s really stick, soak a towel or paper towels in warm water and wrap it around the pan. Let it sit for a few minutes and then try to release the cake again.
  7. Decorate the top with the reserved whipped cream, chocolate shavings, and banana slices. Allow the cake to set out at room temperature for about 30 minutes to thaw. Then slice and enjoy!


GLUTEN FREE – Use gluten free graham crackers to make this dessert gluten free. Options include: Nairn’s GF Oat Grahams, Pamela’s GF Honey Graham Crackers, or any thin and crispy gluten free cookie like Pepperidge Farms GF Butter Crisp cookies or Enjoy Life Vanilla Honey Graham cookies.

  • Prep Time: 1 hour
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