Go Back

Salty Pretzel Banana Pudding Ice Cream Cake

Salty pretzel banana pudding ice cream cake with a caramelized pretzel–Nilla wafer crust, creamy banana pudding folded into vanilla ice cream, and sliced bananas layered through. A sweet-salty frozen dessert that slices clean after a long freeze for a crunchy golden base and soft, scoopable center.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup mini pretzels Crushed to fine crumbs.
  • 1.5 cup Nilla wafers Crushed to fine crumbs.
  • 6 tbsp butter Melted.
  • 2 tbsp brown sugar
Filling and assembly
  • 0.5 gallon vanilla or banana ice cream Soften until spreadable.
  • 1 instant banana pudding mix Use the 3.4 oz box.
  • 1 cup whole milk
  • 2 ripe bananas Sliced.
  • 2 cup whipped topping
  • 1 whole pretzels For topping.
  • 1 Nilla wafers For topping.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish
  • 1 mixing bowl

Method
 

Make and bake the pretzel wafer crust
  1. Preheat the oven to 350°F, then combine the crushed mini pretzels, crushed Nilla wafers, melted butter, and brown sugar. Press the mixture firmly into a 9x13 pan to form an even base.
  2. Bake at 350°F for 8 minutes, until the crust looks lightly golden at the edges. Cool completely so the crust stays crisp when frozen.
Cook the banana pudding and mix with ice cream
  1. Whisk the instant banana pudding mix with the whole milk until thickened and smooth. Fold the thickened pudding into the softened vanilla or banana ice cream until evenly combined.
Layer, freeze, and decorate
  1. Spread the banana pudding ice cream over the cooled crust, then layer the sliced bananas on top. Aim for an even banana layer so each slice shows fruit.
  2. Freeze for 4 hours, until firm to the touch. This first freeze sets the layers for easier topping and clean slicing.
  3. Top with whipped topping, then press whole pretzels and Nilla wafers decoratively into the cream. Use a gentle hand so the decorations stick without sinking.
  4. Freeze for 2 more hours until fully firm, then slice and serve straight from the freezer.

Notes

For the crispiest base, press the crust firmly and cool completely before adding the ice cream layer—warm crust will soften in the freezer. Store leftovers covered in the freezer for up to 2 months; thaw in the refrigerator for 10–15 minutes for easier slicing. Freeze solid is best; it’s not recommended for refreezing after thawing. For a lighter option, use reduced-fat whipped topping and a no-sugar-added vanilla ice cream (the texture will be slightly softer).