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Banana Pudding Ice Cream Cake

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This Banana Pudding Ice Cream Cake is a frozen twist on the Southern classic, featuring layers of creamy banana pudding, vanilla ice cream, and crushed vanilla wafers for a cool and nostalgic dessert.

Ingredients

Scale
  • 1 box (3.4 oz) instant banana pudding mix
  • 2 cups cold milk
  • 1 pint vanilla ice cream, softened
  • 1 (8 oz) container whipped topping (like Cool Whip)
  • 4 ripe bananas, sliced
  • 1 1/2 cups crushed vanilla wafers
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract

Instructions

  1. In a medium bowl, whisk together banana pudding mix and cold milk. Let sit for 5 minutes to thicken.
  2. In another bowl, combine crushed vanilla wafers and melted butter. Press half the mixture into the bottom of a greased or parchment-lined 9-inch springform pan to form a crust.
  3. Fold softened vanilla ice cream and vanilla extract into the prepared pudding until well combined.
  4. Gently fold in half of the whipped topping, then layer half of the banana slices over the crust.
  5. Pour half of the pudding mixture over the bananas. Repeat with remaining banana slices and pudding.
  6. Top with remaining crushed wafers and whipped topping. Smooth the top with a spatula.
  7. Cover and freeze for at least 6 hours or overnight until firm.
  8. Before serving, let sit at room temperature for 10–15 minutes. Garnish with extra banana slices or wafer crumbs if desired.

Notes

  • Use vanilla bean ice cream for extra flavor depth.
  • Make sure bananas are ripe but not overly soft for best texture.
  • To slice easily, dip knife in hot water between cuts.

Nutrition

Find it online: https://ukfinda.com/banana-pudding-ice-cream-cake/