Description

A quick, no-bake dessert perfect for summer gatherings, featuring layers of vanilla wafers, banana pudding, fresh bananas, and whipped topping that softens into a cake-like texture after chilling.

Ingredients

Scale

2 boxes (5.1 oz each) instant vanilla pudding mix
4 cups cold whole milk
4–5 medium overripe bananas, sliced
1 tablespoon lemon juice
1 package (14.7 oz) vanilla wafers (Nilla Wafers)
1 container (8 oz) Cool Whip or whipped topping, thawed
Optional: ½ cup mini chocolate chips

Instructions

In a large mixing bowl, combine the instant vanilla pudding mix with the cold milk. Whisk vigorously for about 2 minutes until smooth and thick.
Peel and slice the bananas into ¼-inch rounds. Toss them with lemon juice to prevent browning.
Arrange a layer of vanilla wafers on the bottom of a 9×13 inch baking dish, breaking pieces to fit gaps.
Pour one-third of the pudding over the wafers and spread evenly.
Add a layer of banana slices over the pudding.
Add another layer of vanilla wafers, followed by another third of the pudding.
Add another layer of bananas and sprinkle with chocolate chips if using.
Finish with a final layer of wafers and spread the remaining pudding on top.
Spread the thawed Cool Whip over the very top of the cake.
Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until the wafers are soft.
Serve chilled.

Notes

Ensure milk is cold to prevent lumps. Use ripe bananas for best flavor. Do not freeze as texture will suffer. Can be made gluten-free by using GF wafers and checking pudding mix label. Can be made dairy-free with almond milk and CocoWhip.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 220
Fat: 10
Saturated Fat: 4
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: no-bake, banana pudding, icebox cake, labor day dessert, summer dessert, quick dessert, easy dessert, crowd pleaser