Vanilla Ice Box Cake Recipe

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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.

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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


1Butter 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.
2Beat sugar and butter until light and fluffy. Add the vanilla.
3Beat 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.
4Top with drained pineapple.
5Slice bananas over pineapple.
6Spread 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