Peanut Butter Banana Icebox Cake

DSC_0027I am notorious for trying out new recipes on guests.  I know they say not to do that, and it makes sense…what if it’s a total flop?  But I just can’t help myself.  So we were having some friends over for dinner a couple of weeks ago, and I was looking for a new idea for dessert.  If you’ve been around the blog before, you know my love affair with peanut butter is no secret, so immediately, my mind went there.  And I happened to know our guests share my affinity for peanut butter.  It seems icebox cupcakes and cakes are all the rage lately, but until now, I really was uninterested.  I mean, layering cookies with pudding so they get all mushy just didn’t sound that appealing to me.  But something in my head clicked with the peanut butter and bananas, so I decided to combine my beloved peanut butter with this recent trend.  I am so glad I gave it a chance, because, wow!

What I came up with was really easy but so amazingly delicious.  Here’s how it came together.  I took some vanilla wafer cookies, then layered on a vanilla pudding, peanut butter, whipped topping concoction (basically what I made in a previous trifle recipe), followed by a layer of bananas.  Then I repeated the cookies and pudding layers and topped with peanut butter chips, and of course, chocolate chips.  Because where there is peanut butter, there must be chocolate.  The result was a mind-boggling deliciously fluffy dessert.  It’s so satisfying, you’d never know it’s so simple.  The combination of peanut butter, banana, and chocolate is pure bliss.  I think this will be my go to dessert to bring to cookouts this summer!


Peanut Butter Banana Icebox Cake


  • 3.4 oz instant vanilla pudding (I used fat free sugar free)
  • 1 3/4 cups cold skim milk
  • 1/2 to 2/3 cup peanut butter, depending on how much you like
  • 8 oz whipped topping (lite or fat free if you like)
  • 1 box of vanilla wafer cookies
  • 2 large ripe bananas, sliced about 1/4″ thick
  • peanut butter chips and/or chocolate chips for topping (optional)

In a medium bowl, whisk pudding mix and milk.  Allow to stand for about five minutes until set.  Whisk in peanut butter, and then fold in whipped topping.

In an 8×8 or 9×9 pan (I actually used a 2.5 qt casserole dish), place a single layer of the cookies.  Top with 1/2 of the pudding mixture.  Then layer on the banana slices.  Repeat another layer of cookies and then another layer of pudding.  Top with peanut butter chips and/or chocolate chips.


Refrigerate for at least 4-6 hours before serving in order to allow the cookies to soften. The longer it sets, the softer they will get.


Eat, enjoy, repeat. 🙂

18 thoughts on “Peanut Butter Banana Icebox Cake

  1. This is so you!!

    *********************************************** Kara Clark Resource Teacher Harvard Park Elementary 2501 South 11th Street Springfield, IL 62703 217-525-3214

    Working Together To Achieve Outstanding Results

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