Go Back

Banana Pudding Ice Cream Cake

Banana pudding ice cream cake is an easy no-bake frozen layer cake with a Nilla wafer crust, banana ice cream, sliced bananas, and instant banana pudding. Freeze it until firm for clean slices with golden wafer layers and whipped topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Nilla wafers
  • 60 Nilla wafers divided; crush 40 for the crust and reserve for decorating
unsalted butter
  • 6 tbsp unsalted butter melted
vanilla or banana ice cream
  • 0.5 gallon vanilla or banana ice cream softened
bananas
  • 2 bananas ripe; sliced (and for topping)
instant banana pudding
  • 1 box (3.4 oz) instant banana pudding prepared
whipped topping
  • 2 cup whipped topping for layer and smoothing
banana slices and whole Nilla wafers for topping
  • 1 banana slices and whole Nilla wafers for topping use remaining bananas and reserved Nilla wafers

Equipment

  • 1 sheet pan

Method
 

Make the wafer crust
  1. Crush 40 Nilla wafers and combine with melted butter, then press into the bottom of a 9x13 pan. Freeze for 15 minutes, until the crust feels set.
Build the frozen layers
  1. Spread softened ice cream over the crust in an even layer. Press lightly so the layer is smooth and level.
  2. Layer sliced bananas over the ice cream. Arrange in a single even layer for consistent bites.
  3. Spread the prepared banana pudding over the banana slices. Smooth the surface so it reaches the edges.
  4. Top with whipped topping and smooth it into an even layer. Make the top flat for neat slices.
  5. Decorate with remaining Nilla wafers and fresh banana slices. Gently press toppings into the whipped layer to help them adhere.
Freeze and serve
  1. Freeze at least 6 hours before serving. Slice with a sharp knife for clean layers.

Notes

Pro tip: for the cleanest slices, let the cake sit at room temperature for 5–10 minutes before cutting, then wipe the knife between cuts. Refrigerate leftovers up to 1 day (it will soften). Freeze leftovers up to 2 months; thaw in the fridge overnight. For a lighter twist, use fat-reduced whipped topping and light ice cream while keeping the same freezing time.