No-Bake Blueberry and Banana Icebox Cake
No-Bake Blueberry and Banana Icebox Cake
Nathan Congleton / TODAY
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Rating:
-1 (0 rated)
Prep time:
Servings:
12-16

No need to turn on the oven! Featuring fresh fruits, rich golden Oreo cookies and homemade coconut whipped cream, this almost-vegan, no-bake icebox cake is the perfect dessert for spring and summer. And it's great for parties because you can make it the day before!

Technique tip: Lining the spring form pan with parchment paper helps remove the cake from the pan easily. Dipping the cookies in almond milk helps to soften them.

Swap option: Swap out the blueberries for strawberries or even chocolate chips. Both flavors go great with banana! Save time and use 2 tubs of Coco Whip! (coconut whipped topping) instead of making it homemade. If you want to make it completely vegan, swap out the Oreos for your favorite vegan cookie.

Special equipment: 9-inch spring form pan

Ingredients

  • Vanilla filling

    • 1 box (3.4 ounces) instant vanilla pudding mix
    • 1½ cups almond milk
    • 2 teaspoons cornstarch
  • Banana filling

    • 1 box (3.4 ounces) instant banana pudding mix
    • 1½ cups almond milk
    • 2 teaspoons cornstarch
  • Coconut whipped cream

    • Two 14-ounce cans coconut cream, chilled
    • 1 vanilla bean, split and scraped
    • 1¼ cups powdered sugar
  • Cake

    • 1 package Golden Oreos
    • 1/2 cup almond milk
    • 2 large bananas, sliced
    • 1½ cups blueberries
  • Garnish

    • Banana, sliced
    • Blueberries
    • Golden Oreos, crushed

Preparation

Line the spring form pan with parchment paper and set aside.

For the vanilla filling:

Whisk together vanilla pudding mix, almond milk and cornstarch in a bowl. Set aside.

For the banana filling:

Whisk together banana pudding mix, almond milk and cornstarch in a bowl. Set aside.

For the coconut whipped cream:

Remove the coconut cream from the fridge and scrape out the thickened cream (leaving the liquid behind) into a large chilled bowl and beat until creamy. Add vanilla bean seeds and powdered sugar and mix until creamy and smooth.

Fold in a third of the whipped cream into the vanilla filling and mix. Fold a third of the whipped cream into the banana filling and mix. Set aside.

Place the remaining coconut whipped cream in the fridge for decorating the cake.

To assemble the cake:

Dip cookies into almond milk and line the bottom of the pan with cookies in a single layer to cover. Spread 1/2 of the banana filling evenly to cover cookies. Add a layer of sliced banana then a layer of blueberries. Spread 1/2 of the vanilla filling over fruit. Repeat.

Cover with plastic wrap and refrigerate for 6 hours or overnight.

Once firm, remove cake from the pan. Before serving, frost top of cake by piping coconut whipped cream around the edges of the cake and garnishing with fresh sliced banana, blueberries and crushed cookies. Serve immediately and enjoy.

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