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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, creamy banana pudding, and an ice cream layer. The cross-sections show banana slices, pudding, and whipped topping in every slice—Southern banana dessert vibes in a frozen form.
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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 wafer crust
  • 60 Nilla wafers Divided: use 40 for the crust and reserve the rest for topping.
  • 6 tbsp unsalted butter Melted for the crust.
Frozen banana layer
  • 0.5 gallon vanilla or banana ice cream Softened so it spreads evenly.
  • 2 ripe bananas Sliced for layering and decoration.
Banana pudding & topping
  • 1 box (3.4 oz) instant banana pudding Prepared according to package directions.
  • 2 cup whipped topping Spread over the pudding layer.
  • 1 Banana slices and whole Nilla wafers for topping Use as garnish (reserved Nilla wafers and extra banana slices).

Equipment

  • 1 sheet 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. Freeze for 15 minutes until the crust looks set and holds together when touched.
Build the frozen layers
  1. Spread softened vanilla or banana ice cream over the crust in an even layer. Chill in the freezer for 10 minutes so the surface firms up slightly before adding the next layer.
  2. Layer sliced ripe bananas over the ice cream in an even coat. Stop when the surface is fully covered and looks neatly layered.
  3. Spread prepared instant banana pudding over the banana slices, smoothing to the edges. Make sure there are no gaps so the pudding stays contained during freezing.
  4. Top with whipped topping and smooth the surface with a spatula until level. Decorate by adding remaining Nilla wafers and fresh banana slices so the top has visible crunch and color.
Freeze and serve
  1. Freeze at least 6 hours before serving. When ready, slice with clean cuts and look for distinct layers of wafer crust, banana ice cream, pudding, and whipped topping.

Notes

Pro tip: softened ice cream spreads best when it’s pliable but not melted—if it gets too runny, briefly refreeze while you prepare the next layer. Store covered in the freezer up to 2 weeks for best texture; for longer storage, freeze up to 1 month (texture may soften). This is naturally vegetarian if your pudding mix and toppings contain no animal rennet—check labels. No freezer bag needed; keep it airtight to prevent icy edges.