Strawberry Banana Icebox Cake


  • 6 bananas (sliced)
  • 20 strawberries (or 2 containers of strawberries, diced or sliced)
  • 24 graham crackers (14.4 oz)
  • 3 boxes cheesecake instant pudding (3.4 ounces each)
  • 4 cups whole milk
  • 12 ounces Cool Whip whipped topping (1 ½ containers)


  • In a large bowl, combine the milk and the instant pudding, mixing well, and put in the fridge to let set. Once the pudding is thick, add in the 12 ounces of cool whip.
  • In a 9×13 pan, line 6-7 graham crackers on the bottom to cover the whole pan. Spoon ⅓ of the pudding/cool whip mix and spread carefully.
  • Chop 3 of the bananas and lay overtop of the pudding mixture. Chop 10 strawberries and sprinkle onto the bananas.
  • Add 6-7 graham crackers on top of the fruit, again covering the whole pan.
  • Add another ⅓ of the pudding mixture. Add 7-8 graham crackers on top.
  • Add the last of the cool whip and spread onto the top of the graham crackers. Use your remaining 3 bananas and 10 strawberries to arrange over the top of the dessert.
  • Cover in plastic wrap and store in the fridge overnight to let the dessert set. If you want, you can wrap the dessert and plastic wrap and in aluminum foil and store in the freezer overnight instead. Make sure to let the dessert thaw in the fridge for at least 3 hours before cutting into it.

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