Blackberry and Banana Icebox Cake
A pudding-style dessert with fresh summer blackberries—refreshing on a summer day and perfect when birthdays stack up in the warm months.
Blackberry and Banana Icebox Cake
This recipe feels like grandma’s house in the summer. Our family has a lot of summer birthdays, and this dessert is always a welcome, cooling finish to the meal.
Time
- Prep: about 20 minutes
- Chill: overnight (at least 8 hours)
- Total: overnight, plus prep
Nutrition Facts
Serving size: about 1 piece · 1 of 12
- Calories ~280
- Protein 4 g
- Fat 9 g
- Carbohydrates 46 g
- Fiber 3 g
- Sodium ~220 mg
All nutrition facts are AI generated and approximate.
Ingredients
- 2 (6 oz) containers fresh blackberries
- 4 cups sliced bananas
- 3 (3.4 oz) boxes vanilla pudding mix
- 2 tsp cardamom
- 4 cups milk
- 8 oz Cool Whip
- 1 (14.4 oz) box graham crackers
- ¼ cup blackberry jam
Directions
- In a large bowl, mix pudding mix, milk, and cardamom.
- Stir in bananas.
- Fold in Cool Whip.
- In a 9×13 glass dish, start layering.
- Place one layer of graham crackers.
- Spread half the pudding mixture on top.
- Sprinkle on half of the blackberries.
- Add another layer of graham crackers, spreading blackberry jam on top of each cracker first.
- Add the rest of the pudding mixture.
- Sprinkle on the remaining blackberries.
- Top with one more layer of graham crackers, again spreading blackberry jam on each cracker first.
- Cover and refrigerate overnight so the graham crackers have a chance to soften.