Whoa, that’s a mouthful of a title. It’s also a mouthful of delicious no-bake goodness: a Banana Chocolate Chip Shortbread Icebox Cake!
This no bake dessert is a Banana Icebox Cake made with shortbread and chocolate chips!
Why You Will LOVE This Dessert
I honestly think I like no bake desserts best. One, they’re easy. Two, they’re so good. And three, well, three is the major draw: it was 88° here last week and I did NOT want to turn on my oven. As it was, we had to turn on the A/C so Jordan could go to sleep.
The A/C. 88°. In April. <–Why I hate summer in Sacramento.
Normally, my favorite layered dessert to make are the “lush” variety. You know, like Coconut Cheesecake or Strawberry Shortcake. Those have layer of crumbled cookie crust topped with layers of pudding and whipped cream. This dessert is very similar, except it’s even easier, if that’s even possible.
The difference is that this is an icebox cake: it’s pudding and whipped cream layered with whole cookies. The pudding makes the cookies soft enough to slice into quasi-cake slices. No crushing, no rolling, no ziploc bag or melted butter.
I didn’t think no bake desserts could get any easier, but I was wrong.
Ingredients in an Icebox Cake made with Shortbread
Shortbread Cookies: Use any kind of shortbread cookies you like – regular or gluten free! I used these chocolate chip ones – so good.
Pudding Mix: Vanilla, banana, even cheesecake pudding mix – just make sure to use instant pudding.
Milk: Needed to make the pudding – no substitutions (regular or nonfat is fine)
Cool Whip: Perfect for these no bake desserts – use any flavor or brand
Bananas: Use just ripe bananas – not brown spotted overripe ones!
Mini Chocolate Chips: I used these for garnish but you can also add them between layers.
Shortbread cookies pair perfectly with banana pudding. Chocolate pairs perfectly with bananas. See where I’m going? Chocolate Chip Shortbread and Banana Pudding were just meant to be together, don’t you think?
How to Make Banana Icebox Cake
1. Make your pudding: Whisk together pudding mix and milk.
2. Layer in pan: Layer cookies with pudding, bananas and whipped topping in the pan.
3. Chill: Chill the dessert so the flavors can mix together and the cookies can soften.
Tips & Variations
- Be sure to chill it for at least 4 hours (or overnight) so the flavors mix together and soften the cookies just enough so that you can slice it easily.
- Cookies: You can use ANY shortbread cookie. Can’t find the chocolate chip ones? Use your favorite, and add mini chocolate chips in between the layers with the bananas.
- Fresh Whipped Cream: You can substitute freshly whipped cream if you prefer (about 3 cups).
They will over time, but as long as they are covered with pudding and cool whip they will be fine for a few days in this recipe.
Store this covered in the refrigerator for up to 3 days. I don’t recommend freezing it because of the fruit – that won’t thaw well.
Yes, use about 3 cups freshly whipped cream (which is about 1 ½ cups heavy whipping cream).
Substitute any shortbread cookie (or even chocolate chip cookies). I like to add chocolate chips between the layers too!
Add this Banana Chocolate Chip Shortbread Icebox Cake recipe to your list for all your summer cook outs and potlucks because unless you have a few extra pant sizes laying around, you’ll need extra people to keep you from eating it all! (Or maybe I’m the only one with that problem??)
Other No Bake Desserts
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- 1 (3.4 ounce) box instant banana pudding mix
- 1 ½ cups nonfat milk
- 2 (4.9 ounces each) boxes Walkers Gluten Free Chocolate Chip Shortbread (or use any shortbread cookie flavor)
- 1 (8 ounce) container Cool Whip (light or fat-free is fine)
- 1 medium banana sliced (plus more for garnish, if desired)
- Mini Chocolate Chips for garnish, optional
Whisk pudding mix and milk in a medium bowl. Let sit to set up for about 5 minutes.
Place cookies in a single layer (about 9) in the bottom of an 8×8” baking dish.
Fold half the Cool Whip (about 1 cup) into the pudding. Spread half the pudding mixture on top the cookies in the pan. Arrange banana slices on top of the pudding, then spread half of the remaining Cool Whip (about ½ cup) over the top of the bananas.
Reserve 1 cookie, then place the remaining ones in a single layer on top the Cool Whip, cover it with the remaining pudding mixture and the rest of the Cool Whip. Crush the reserved cookie and sprinkle it over the top, along with some mini chocolate chips for garnish.
Cover and refrigerate for at least 4 hours or overnight before serving. Store leftovers covered in the refrigerator for up to 3 days.
- Make sure to chill the dessert for best results.
- Can’t find the cookies? Use any shortbread and add mini chocolate chips between the layers.
Serving: 1serving | Calories: 162kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 210mg | Fiber: 1g | Sugar: 16g
Nutritional information not guaranteed to be accurate
This post was originally sponsored by Walkers Shortbread in 2016. All opinions are 100% my own.
If you haven’t tried Walkers Shortbread, I don’t know what you’re waiting for. It’s the best shortbread out there and every box I open I manage to polish off in a hot minute. My family might get one cookie…if they’re lucky (and yes, Mel even likes it; it’s the ONLY shortbread he will eat!)
Banana Icebox Cake is so easy to make with shortbread cookies, bananas and chocolate chips – an easy no bake dessert that is perfect for potlucks!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 4, 2021