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Cookie Crusted Banana Freezer Cake

Convert your family into banana-lovers with this delicious freezer cake recipe!

Cookie Crusted Banana Pudding Cake
Cookie Crusted Banana Freezer Cake
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This recipe for Cookie Crusted Banana Freezer Cake will have you falling in love with banana desserts in no time at all. Creamy, vanilla-banana goodness chilled to slice-able perfection and topped with whipped cream, this cake has it all. Crusted with crushed up vanilla wafer cookies, and full-sized cookies placed on the sides of the finished cake, this creamy, banana pudding cake has just the right amount of texture. For another added bonus, banana chunks can be found throughout the inside of the cake for a burst of banana in every bite. This is a great dessert for summer because of it's cool and creamy texture. It's also perfect for the banana fanatic in your family.


Chilling Time4 hr

Cooking Vessel Size9 x 5 loaf pan


  • 1 3.4-ounce package instant vanilla pudding (plus cold milk as package directs)
  • 3 large bananas
  • 1 (12-ounce) container whipped topping, divided
  • 1 (11-ounce) box vanilla wafers
  • 6 tablespoons melted butter


  1. Use a 20-inch strip of plastic wrap to line a 9 x 5 loaf pan, leaving ends to drape over both of the sides.

  2. Remove about 20 perfect cookies from the package and set aside for garnish. Crush the rest in a food processor or in a plastic bag using a rolling pin. Pull out any large pieces, put 2 cups of the crumbs into a bowl and add the melted butter. Stir well with a fork to combine. Set aside the remaining crumbs for garnish.

  3. In a large bowl, prepare pudding as package directs. Add 2 cups of the whipped topping (reserve the remaining topping until you are ready to serve the cake). Fold the two mixtures together gently, adding sliced bananas and stirring just until evenly distributed. Spoon mixture into the loaf pan, using a spatula to push it into the corners, then tap the pan on the counter to remove any air bubbles.

  4. Carefully spoon the crumb mixture on top and use your fingers or a wide spatula to press it down firmly. Use the plastic wrap overhangs to cover the cake completely. Place in the freezer for at least 4 hours, or overnight.

  5. When ready to serve, remove pan from freezer and pull aside the plastic wrap from over the top. Invert the cake onto a serving plate and remove the pan and plastic wrap. Using the reserved whipped topping, frost the cake and garnish with the reserved whole cookies and/or the remaining crumbs. Cut in slices using a serrated knife and serve immediately.

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I love banana pudding, and this sounds like a wonderful variation. The sliced banana pieces inside the frozen pudding topping are a really nice addition and I could see any banana-lovers just fall in love with this. I'm thinking about keeping the vanilla wafers for the outside garnish, but using crushed chocolate graham crackers for the base. I think that might work even better since chocolate and banana just go together incredibly well.

This reminds me of the frozen pies my mother used to buy when I was a kid...I'm not really sure if they make them anymore, but I remember they were good and came in several different flavors. Can this be stored back in freezer after it's been out? Maybe it can be cut into slices and wrapped individually, for those days when you have a craving for a yummy banana treat.

This is similar to banana pudding, but with the addition of whipped topping and putting it in the freezer. It is simple to make and great in the summer. It also looks like it took some time to put together. If you like chocolate and banana together, you could use chocolate cookies or chocolate pudding or maybe both.

This looks incredibly easy! I could totally pull this one off

This recipe reminds me of my mom's banana wafer pudding.


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