Vanilla Ice Box Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Vanilla Ice Box Cake

Lisa Myrick


I got this recipe from my late mother-in-law. It was the dessert we all requested anytime we had a family function. I'm not sure why it is called "cake". Initially when people scoop out a spoonful, they think it is banana pudding; but there is no pudding in it, but it is full of yumminess! I tried an actual graham crust instead of the loose wafer crumbs, but it really did take away from the dessert and I was fussed at LOL! This is a great make ahead dessert for your family gatherings, as it needs to refrigerate for 24 hours. I use pasteurized eggs because this is not a cooked dessert.

pinch tips: How to Core and Slice an Apple






35 Min




16 oz
vanilla wafers, crushed, divided in half
2 stick
butter, softened (the real stuff) (plus a little more for buttering pan)
1-1/2 c
white sugar
2 tsp
vanilla extract
3 large
eggs, preferably pasteurized
16 oz
pineapple, crushed, drained well
4 large
bananas, sliced in rounds
8 oz
cool whip, thawed

Directions Step-By-Step

Butter a 9x13 pan. Crush vanilla wafers in a food processor (or put the cookies in a plastic baggie and crush them with a rolling pin). Evenly distribute 1/2 of the crumbs into the prepared pan.
Beat sugar and butter until light and fluffy. Add the vanilla.
Beat in eggs, one at a time, 3 FULL MINUTES PER EGG (this part is important, as it is what gives the filling the "silky" texture, like French Silk pie.) Spread mixture onto crumbs in pan.
Top with drained pineapple.
Slice bananas over pineapple.
Spread entire container of cool whip on top. Top with the remaining 1/2 of wafer crumbs. Wrap in Saran Wrap and refrigerate for 24 hours.

About this Recipe

Main Ingredient: Fruit
Regional Style: American