Banana Ice Box Dessert
This Banana Ice Box Dessert is the perfect easy no-bake dessert that’s always a hit. It’s super creamy and flavorful and so refreshing when you don’t want a heavy or hot dessert.
When Spring arrives I love to pull out my easy ice box dessert recipes. This easy banana ice box dessert is great for any occasion, especially when the weather gets warmer. It’s also a great dessert for Easter. I also love to make my no-cook perfect banana pudding for Easter.
The Crust
Although it’s a no-bake dessert, I do pop the crust in the oven for about 10 minutes to help set it so it doesn’t crumble. The crust is made with vanilla wafer crumbs, sugar and butter. However, you can switch the cookie crumbs for graham cracker crumbs if you prefer.
How to make the filling
- Add the whipping cream, powdered sugar and 1 box of the pudding to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the whipping cream is thick. Transfer the whipping cream to a smaller bowl and refrigerate, while you beat the cream cheese.
- To the same mixing bowl, add the cream cheese. Beat the cream cheese on medium-high speed until it’s creamy and smooth, (free of any lumps). Add all of the second box of pudding except for 1 tablespoon and the milk. (Reserve the 1 tablespoon for the topping).
- Beat the cream cheese, milk and pudding together until well combined. Fold in the whipped cream and mix on low or with a spatula to combine.
- Spread the filling evenly over the crust. Cover the dish with plastic wrap and refrigerate several hours or overnight.
The picture below shows what the filling looks like after being refrigerated…SO CREAMY!
Banana ice box dessert needs to be refrigerated overnight, and it’s a great make ahead dessert. I wait until right before serving it to add dollops of whipped topping, banana slices and cookies on the top. A sprinkling of additional cookie crumbs doesn’t hurt either.
Frequently asked questions
Can I freeze this dessert?
Yes you can! Do not garnish with the cookies or bananas. Wrap securely in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and garnish when ready to serve.
Can I add banana slices to the filling?
You can. However, as you probably know, they seem to want to turn brown when you place them in advance to a dessert. I’d rather add more slices to the top of each serving when I’m ready to serve it.
More ice box desserts you might like…
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Banana Ice Box Dessert
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Refrigerate
- Cuisine: American
Description
This is the perfect light and luscious dessert to serve on a hot day. It’s cold and refreshing and can be made in advance. Simply wait until serving to add the banana slices.
Ingredients
CRUST
- 2 1/4 cups fine vanilla cookie crumbs
- 10 tablespoons melted unsalted butter
- 5 tablespoons granulated sugar
- Dash of salt
FILLING
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 2 small 3.4 ounce packages instant banana cream pudding mix, divided
- 3 8–ounce packages cream cheese, softened
- 1 tablespoon milk
TOPPING
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon dry instant banana pudding mix
GARNISH
- Vanilla wafer crumbs, optiona
- Banana slices
- Whole vanilla wafers
Instructions
CRUST
- Preheat oven to 325 degrees. Butter or spray the bottom of a 9 x 13 baking dish.
- Add the cookie crumbs, butter, sugar and salt to a medium bowl and mix well. Make sure the crumbs are fine so they will stick together better.
- Spread the crumbs over the bottom of the baking dish. Using the bottom of a measuring cup, pat the crumbs down and evenly in the bottom of the baking dish.
- Bake for about 8 to 10 minutes, long enough to set the crust but not brown it. Refrigerate the crust for 1 hour or until chilled before adding the filling.
FILLING
- Add the whipping cream, powdered sugar and 1 box of the pudding to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the whipping cream is thick. Transfer the whipping cream to a smaller bowl and refrigerate, while you beat the cream cheese.
- To the same mixing bowl, add the cream cheese. Beat the cream cheese on medium-high speed until it’s creamy and smooth, (free of any lumps). Add all of the second box of pudding except for 1 tablespoon and the milk. (Reserve the 1 tablespoon for the topping). Beat the cream cheese, milk and pudding together until well combined. Fold in the whipped cream and mix on low or with a spatula to combine.
- Spread the filling evenly over the chilled crust. Cover the dish with plastic wrap and refrigerate several hours or overnight.
TOPPING
- Add the heavy whipping cream, powdered sugar and dry pudding mix to the bowl of a stand mixer. Beat on high until the whipping cream is very thick.
- Fill a piping bag fitted with your favorite tip two-thirds full of the whipping cream. Using a knife, score the top of the dessert into 12 servings. Squeeze out a generous amount on the top of each serving.
GARNISH
- Place banana slices and whole cookies on top.
- Garnish with a sprinkling of cookie crumbs if desired.
Notes
- Cover leftovers with plastic wrap and refrigerate for up to 3 days.
- You can freeze this dessert, (minus the bananas) for up to 3 months. Wrap securely. Thaw in the refrigerator overnight.
