Cookie Crusted Banana Freezer Cake
Convert your family into banana-lovers with this delicious freezer cake recipe!
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
If you love this banana freezer cake, you've got to try our collection,16 Incredible Banana Desserts
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.
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.
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.
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.
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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