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Nutter Butter Banana Pudding Icebox Cake with layers of creamy banana pudding and cookies

Nutter Butter Banana Pudding Icebox Cake

A delightful dessert that combines creamy banana pudding with the crunch of Nutter Butter cookies, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 package 16oz package Nutter Butter sandwich cookies For layering
  • 2 boxes 3.4oz boxes Jell-O Banana Cream Instant Pudding mix
  • 3 cups cold milk
  • 1 tub 8oz tub Cool Whip (thawed) For the creamy layer
  • 4 ripe bananas (sliced) Should have some brown spots for best flavor

Method
 

Preparation
  1. Line the bottom of a 9x13 glass baking dish with a tight, single layer of whole Nutter Butter cookies.
  2. Slice the fresh bananas and layer them directly on top of the peanut butter cookies.
  3. In a large mixing bowl, whisk the banana cream pudding mix and cold milk together for 2 minutes until thickened.
  4. Gently fold the thawed Cool Whip into the thickened pudding until completely smooth and fluffy.
  5. Spread the creamy banana mixture evenly over the sliced bananas.
  6. Top with a final layer of Nutter Butter cookies and refrigerate for 4 hours to let the cookies soften into a cake-like texture.
Serving
  1. Once your cake has chilled, slice it into squares and serve.
  2. Garnish each slice with additional banana slices or a dollop of Cool Whip.

Notes

Store any leftover cake in the refrigerator, covered with plastic wrap or a lid. Best eaten within 2-3 days. For added texture, sprinkle chopped nuts on top before serving. For more banana flavor, consider adding a layer of sliced bananas between pudding and top cookie layer.