why make this recipe
Nutter Butter Banana Pudding Icebox Cake is a delightful treat that combines the sweetness of banana pudding with the unique crunch of Nutter Butter cookies. It’s simple to make, requires no baking, and is perfect for all occasions. This dessert is not only a hit with kids but also an enjoyable treat for adults. The layers of creamy banana filling and crunchy cookies create a deliciously satisfying dessert that everyone will love.
how to make Nutter Butter Banana Pudding Icebox Cake
Ingredients:
- 1 (16oz) package Nutter Butter sandwich cookies
- 2 (3.4oz) boxes Jell-O Banana Cream Instant Pudding mix
- 3 cups cold milk
- 1 (8oz) tub Cool Whip (thawed)
- 4 ripe bananas (sliced)
Directions:
- Line the bottom of a 9×13 glass baking dish with a tight, single layer of whole Nutter Butter cookies.
- Slice the fresh bananas and layer them directly on top of the peanut butter cookies.
- In a large mixing bowl, whisk the banana cream pudding mix and cold milk together for 2 minutes until thickened.
- Gently fold the thawed Cool Whip into the thickened pudding until completely smooth and fluffy.
- Spread the creamy banana mixture evenly over the sliced bananas.
- Top with a final layer of Nutter Butter cookies and refrigerate for 4 hours to let the cookies soften into a cake-like texture.
how to serve Nutter Butter Banana Pudding Icebox Cake
Once your cake has chilled and the cookies have softened, simply slice it into squares and serve. You can garnish each slice with additional banana slices or a dollop of Cool Whip for that extra flair.
how to store Nutter Butter Banana Pudding Icebox Cake
Store any leftover cake in the refrigerator. Make sure to cover it with plastic wrap or a lid to keep it fresh. It is best eaten within 2-3 days for optimal flavor and texture.
tips to make Nutter Butter Banana Pudding Icebox Cake
- Make sure your bananas are ripe for the best flavor. They should have a few brown spots.
- For added texture, sprinkle chopped nuts on top before serving.
- If you like more banana flavor, consider adding a layer of sliced bananas between the pudding and the top cookie layer.
variation
You can experiment with different flavors of pudding, such as vanilla or chocolate, to give the dessert a twist. Another variation is to add a layer of crushed cookies or bananas throughout the pudding mixture.
FAQs
1. Can I make this dessert in advance?
Yes! This dessert is perfect for making in advance. It needs time to chill, so preparing it a day before serving is ideal.
2. Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream can be used as a substitute, and it will add a fresh flavor to the cake.
3. What if I don’t have a 9×13 baking dish?
You can use any similar-sized dish you have on hand, such as a deep casserole dish or a smaller dish for a thicker cake. Just adjust the layers accordingly.
Nutter Butter Banana Pudding Icebox Cake
Ingredients
Method
- Line the bottom of a 9x13 glass baking dish with a tight, single layer of whole Nutter Butter cookies.
- Slice the fresh bananas and layer them directly on top of the peanut butter cookies.
- In a large mixing bowl, whisk the banana cream pudding mix and cold milk together for 2 minutes until thickened.
- Gently fold the thawed Cool Whip into the thickened pudding until completely smooth and fluffy.
- Spread the creamy banana mixture evenly over the sliced bananas.
- Top with a final layer of Nutter Butter cookies and refrigerate for 4 hours to let the cookies soften into a cake-like texture.
- Once your cake has chilled, slice it into squares and serve.
- Garnish each slice with additional banana slices or a dollop of Cool Whip.