Move over banana pudding — here comes Peanut Butter Banana Icebox Cake. This easy no-bake dessert layers light, fluffy peanut butter filling with fresh banana slices and peanut butter sandwich cookies for a crowd-pleasing summer treat.
Perfect for potlucks, backyard barbecues, or a simple family dessert, this icebox cake is quick to assemble and can be made ahead. If you enjoy easy warm-weather desserts, try other refreshing ideas like Key Lime Sheet Cake, Pistachio Salad, or a Frozen Margarita Pie.
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Why We Love No-Bake Peanut Butter Icebox Cake
Icebox cakes are all about simplicity and flavor. This peanut butter banana version combines a cheesecake-like peanut butter filling with a cookie “crust” and fresh banana slices for a cool, silky dessert that’s easy to prepare and even easier to love.
- No-bake layers made with peanut butter sandwich cookies.
- Creamy peanut butter filling folded with whipped topping for a light texture.
- Tangy-sweet, cool filling that tastes like a peanut butter cheesecake hybrid.
- One-bowl prep for quick cleanup and minimal effort.
- Make-ahead friendly — assemble in minutes and chill until serving time.
Easy Peanut Butter Banana Icebox Cake Recipe Ingredients
For exact amounts, see the recipe card below.
- Cream Cheese – One brick, softened so it blends smoothly into the filling.
- Powdered Sugar – For a silky, lump-free texture.
- Creamy Peanut Butter – Use your favorite brand for the best flavor.
- Whole Milk – Adds body and a richer texture than lower-fat milk; half-and-half or heavy cream can be used for extra decadence.
- Whipped Topping – Thawed frozen non-dairy whipped topping or stabilized homemade whipped cream.
- Peanut Butter Sandwich Cookies – Nutter Butters or any peanut butter sandwich cookie work well for the base.
- Bananas – Thinly sliced; toss with a little lemon juice or cover with filling right away to reduce browning.
- Dry-Roasted Peanuts – Coarsely chopped for garnish and added crunch.
Chef’s Note: Swap milk for half-and-half or heavy cream for an extra-rich filling. If you do, you may need a small extra splash to reach the desired consistency.
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How To Make A Peanut Butter Banana Refrigerator Cake
This recipe yields a silky peanut butter filling, a simple cookie base, and layers of fresh banana. You’ll need about 10 minutes to assemble and a 9×13-inch dish to build it. Chill time is essential so the cookies soften and the layers set.
Use the full recipe card below for exact measurements and ingredient list.
- Beat cream cheese, powdered sugar, peanut butter, and milk in a large bowl with an electric mixer until smooth. Gently fold in the whipped topping.
- Arrange peanut butter sandwich cookies in a single layer on the bottom of a 9×13-inch baking dish. Dollop half the filling over the cookies and spread evenly.
- Top with a layer of thin banana slices, then spread the remaining filling over the bananas. Cover and chill for at least 8 hours or overnight.
- Sprinkle chopped dry-roasted peanuts over the cake just before serving for crunch and presentation.
Recipe Notes & Tips
- Bring the cream cheese to room temperature before mixing for the smoothest filling.
- Whisking the sugar and milk briefly helps the sugar dissolve and creates a silkier base before adding peanut butter and cream cheese.
- Choose just-ripe bananas for the best flavor and texture — avoid overly green or overly brown fruit.
- If bananas brown easily, toss slices with a little citric acid or lemon juice, or lay slices and cover them immediately with the filling to limit oxygen exposure.
How To Store This Dessert Recipe
This icebox cake is designed to be made ahead. Chill it for at least eight hours or overnight so the cookie layer softens and slices cleanly. Keep it loosely covered in the refrigerator when not serving.
Refrigerate/Leftovers
Store leftovers in the fridge, covered. For best appearance, serve within two days; it remains tasty for several days, though the banana layer may discolor after that.
Recipe FAQs
Bananas brown when exposed to air because enzymes react with oxygen (oxidation). Toss slices with lemon juice or a citric acid preservative to slow browning, or cover slices immediately with the filling to limit oxygen exposure.
Use a sharp knife warmed in hot water, wipe it dry between cuts, and slice cleanly for neat pieces.
Before refrigerators, people stored perishable foods in insulated cabinets with a block of ice. Desserts that required chilling were stored in the “icebox,” and the name persisted for chilled, no-bake layered desserts.
Substitutions & Additions
This classic version is excellent as written, but you can customize it to suit your tastes. Try a chocolate or caramel drizzle, swap the cookies for Oreos or graham wafers, or add coconut flakes, toffee, or chocolate chips. For a PB&J twist, spread a thin layer of jam over the bananas before adding the final filling.
- Chocolate drizzle
- Caramel drizzle
- Oreo sandwich cookies
- Pecan Sandies or graham wafers
- Coconut flakes, chocolate chips, or toffee chips
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Peanut Butter and Banana Icebox Cake
12 servings
10 minutes
8 hours
8 hours 10 minutes
Ingredients
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- ½ cup creamy peanut butter
- ¼ cup whole milk
- 1 (8 ounce) container frozen non-dairy whipped topping, thawed
- 22 peanut butter sandwich cookies (Nutter Butter)
- 3 medium bananas, thinly sliced
- ½ cup coarsely chopped dry-roasted peanuts
Instructions
- In a large bowl with an electric mixer, beat cream cheese, powdered sugar, peanut butter, and milk until smooth. Gently fold in whipped topping and set aside.
- Arrange cookies in a single layer in the bottom of a 9 x 13-inch baking dish.
- Dollop half of the cream cheese mixture over the cookies and spread into an even layer. Top with banana slices and the remaining cream cheese mixture. Cover and chill for at least 8 hours.
- Just before serving, sprinkle chopped peanuts over the top.
Notes
Keep the cake loosely covered in the refrigerator except when serving. For the best presentation, serve within two days, though it remains enjoyable for several days longer.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 373Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 180mgCarbohydrates: 45gFiber: 3gSugar: 31gProtein: 7g
Nutrition information is an estimate and may vary based on ingredients and preparation methods.
