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Banana Spice Icebox Cake

This cool no-bake dessert, made with Musselman’s Apple Butter is sure to please at a picnic or party.

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  • 18 cinnamon graham crackers, broken in half
  • 1 8-ounce package cream cheese, softened
  • 3/4 cup MUSSELMAN’S® Apple Butter
  • 1 3.4-ounce package vanilla instant pudding, dry mix
  • 1 8-ounce whipped topping, thawed
  • 6 bananas, sliced (medium ripe but still firm)
  • caramel sauce to garnish


  1. Step 1
    Line a deep 9x9 baking pan with parchment paper.

  2. Step 2
    Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.

  3. Step 3
    Beat together the cream cheese, apple butter, and dry vanilla pudding mix until smooth. Fold in the whipped topping using a spatula, until the mixture is combined

  4. Step 4
    Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.

  5. Step 5
    Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas. Repeat a third time.

  6. Step 6
    Chill at least 2 hours or overnight.

  7. Step 7
    Serve topped with caramel sauce drizzle.

What others are saying about this recipe

  1. Lori Myers says:

    Enjoy healthier recipes

  2. Theresa maddox says:

    Great recipe

  3. Beth says:

    Looks good and easy to make.

  4. Karen Jackson says:

    Do you use instant pudding mix or the cook type?

    1. Musselman's says:

      Thank you for catching our omission. Use instant pudding mix in this recipe.

  5. Jacki Wallace says:

    This looks so good can’t wait to try it

  6. Jennie says:

    The recipe calls for 2.3 oz package of vanilla instant pudding, but the smallest package is 3.4 oz. Do you use only a partial package?

    1. Musselman's says:

      Thank you for letting us know the error. We confirmed with our test kitchen that the 3.4 oz (small) box of the instant pudding is correct. Yes, you use the entire box.

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