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Banana Pudding Ice Cream Cake

Banana pudding ice cream cake is an easy no-bake frozen layer cake with Nilla wafer crust, banana ice cream, sliced bananas, and creamy instant banana pudding. Freeze until firm for clean slices and a classic Southern banana dessert cross-section.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Nilla wafers
  • 60 Nilla wafers Divide: crush 40 for crust; reserve remaining for decorating and press into sides if desired.
Butter
  • 6 tbsp unsalted butter Melted, to bind the crushed wafers into a firm crust.
Ice cream
  • 0.5 gallon vanilla or banana ice cream Soften until spreadable before layering.
Bananas
  • 2 ripe bananas Slice for layering and slicing for topping.
Instant pudding
  • 1 box (3.4 oz) instant banana pudding Prepared according to package directions.
Whipped topping
  • 2 cups whipped topping Use thawed whipped topping for easy spreading and smoothing.

Equipment

  • 1 9x13 pan

Method
 

Make the Nilla wafer crust
  1. Crush 40 Nilla wafers and combine with melted unsalted butter, then press firmly into the bottom of a 9x13 pan (pressing cue: compact and level). Freeze for 15 minutes to set the crust.
Build the frozen layers
  1. Spread the softened vanilla or banana ice cream over the chilled crust in an even layer (visual cue: smooth, straight surface with no gaps).
  2. Layer sliced ripe bananas over the ice cream (visual cue: distribute in a single even layer so each slice will have banana).
  3. Spread the prepared instant banana pudding over the banana slices (visual cue: cover completely with an even layer).
  4. Top with whipped topping and smooth the surface (visual cue: use gentle strokes so the top looks level).
  5. Decorate with the remaining Nilla wafers and fresh banana slices (visual cue: press wafers lightly so they adhere to the whipped topping).
Freeze to set
  1. Freeze at least 6 hours before serving (visual cue: firm enough that a knife slices cleanly through the layers).

Notes

For the cleanest slices, freeze overnight and let the cake sit at room temperature for 5–10 minutes before cutting. Store covered in the freezer up to 2–3 weeks; freeze yes (best quality). For a lighter option, use light vanilla ice cream and light whipped topping if you want a lower-fat version while keeping the same layering method.