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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 2.3-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.

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