A hankering for both spiciness and bananas led to this particular no-bake dessert of my dreams: a banana ginger icebox cake. If it sounds a little wonky, it kind of is. But trust me, if you like the flavors separately, you’ll most likely dig them together.
The assembly is ultra easy and very flexible. You can switch up the layers as you please, so don’t worry too much about what layer goes where.
I’ve made a couple of these before:
If you’re not down with the banana train, you can swap it for a caramel layer, another type of cookie, different fruit, anything you like. I was just in a banana mood. Make sure to swap the banana pudding mix for another flavor if you decide to change things up. Cheesecake flavor is always a winner in my book.
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Ingredients
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 1 Tbsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 3 oz whipped topping
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup milk
- 3.4 oz package of dry banana cream instant pudding mix
- 3 oz whipped topping
- Ginger snaps
- 1/2 cup milk
- 3 bananas, sliced
- 2 oz whipped topping
- Cinnamon for topping
Instructions
- Beat cream cheese and brown sugar in the bowl of a mixer until smooth. Add milk, vanilla extract, and spices and beat until smooth. Fold in the whipped topping and mix gently.
- Beat cream cheese and sugar in the bowl of a mixer until smooth. Add milk and beat until smooth.
- Add dry banana cream pudding mix and mix again. Fold whipped cream into banana mixture.
- Line a 9-inch springform pan (like this or pan of your choice) with parchment paper.
- Spread half of the banana filling in the bottom of the pan. Spread half of the ginger-vanilla mixture on top of that layer.
- Dip ginger snaps briefly into a small bowl of milk, and add them in a single layer on top of the filling.
- Add a thin layer of the banana filling on top of the cookies. Add a layer of sliced bananas.
- Top banana slices with remaining banana filling. Spread remaining ginger-vanilla filling on top.
- Free cake until firm, for at least 4 hours.
- Top with some extra whipped topping, a sprinkle of cinnamon, and any additional cookies and banana slices you like.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Here’s a little gratuitous icebox wish list item for funs:
Small Pink Cooler Fridge via Etsy
Inspired by Crazy for Crust.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
