This delicious chocolate banana pudding icebox cake can become your new favorite high-protein and low point dessert for the summer! Would you believe me if I said each slice of this cake has nearly 10 grams of protein, and it doesn’t include protein powder? It’s true. And it’s also only 4 WW points per serving. You won’t believe how impressively decadent this cake is. It’s light, it’s fruity, and it’s rich – all at once.
This healthy icebox cake has a layered look and also has layers of flavor! It has creamy banana pudding, sweet graham crackers, fresh banana slices, and rich, chocolatey Greek yogurt. The fresh banana paired with the banana pudding mix creates a bright, fruity flavor that tastes amazing with the softened graham crackers.
Everyone knows Greek yogurt is a bit tangy on its own, but here, it is mellowed with cocoa powder and some monk fruit powder to give it a sweeter edge. The nice thing is that if you find it is still too tangy for your liking, you can add more sweetener before assembling the cake, and the WW points or the recipe’s calories are not affected!
This yummy no-bake dessert can be assembled in minutes and then thrown in the fridge to enjoy later on. Make this around lunchtime time, and it’ll be ready by dinner! In my experience, the graham crackers only take a few hours to soften. You can always make it in the evening and let it rest overnight, too, so it’s ready for the next day.
Why You Should Try This Recipe
- No baking required: This is the perfect recipe for summer since you don’t need to turn on your oven and warm the entire house up! Who doesn’t love a quick and easy no-bake cake?
- High protein, low fat: This Icebox cake with graham crackers has 9.4 grams of protein and only 1 gram of fat per slice! One slice is more than enough to satisfy you.
- Simple ingredients: With such basic ingredients, this dessert is super easy to make and assemble. It has four primary components: the banana and chocolate fillings, graham crackers, and fresh bananas.
Recipe Overview
- Serving Size: 1 slice (158 g)
- Number of Servings: 9
- Time to Rest: 3 hours
- WW Points: 4 points per slice
Ingredients in Chocolate Banana Ice box Cake
- 2 cup Nonfat plain Greek yogurt
- ½ cup Powdered Monk fruit sweetener (Refer to Tips section if you have granulated sweetener)
- ¼ cup Unsweetened cocoa powder
- 1 small box banana cream Jell-o Zero-sugar, Reduced-calorie instant pudding mix
- 2 cups Fat-free milk
- 2 Fresh bananas, thinly sliced
- 12 sheets Low-fat graham crackers
Instructions for making Banana Chocolate Icebox Cake (Step by Step)
- To prep for the icebox cake recipe, mix the Greek yogurt, powdered sweetener, and cocoa powder until it becomes a chocolate mousse-like consistency. Make sure there are no lumps.
- Mix the banana pudding mix and the milk until smooth.
- To assemble: In the bottom of an 8 x 8 square baking dish, add a couple of spoonfuls of chocolate yogurt (just enough for the crackers to soak up).
4. Place 4 cracker sheets, pressing them into the pudding. There will be some extra space in between. (Try to alternate which sides have gaps on the following graham cracker layers).
5. Spoon and spread about 1/3 of the banana pudding mixture. Press the sliced banana pieces of 1 banana into the pudding, then cover with 1/3 more pudding.
6. Place 4 more Graham cracker sheets on top, Followed by the remaining third of the banana pudding.
7. Spread out the 2nd banana’s slices, then fill the gaps between the bananas with about half of the chocolate yogurt. Put the last four Graham crackers down.
8. (Top Layer): spread the remaining chocolate yogurt on top, smoothing it out or creating a design with grooves.
Cover and refrigerate the Graham cracker icebox cake for at least three hours or overnight before enjoying it. You can insert a knife to check if it’s done, which should easily go through the graham crackers.
Variations and Substitutions
- Sugar-free pudding flavor: Switch up the pudding to make new creations! Some delicious options are cheesecake, vanilla, chocolate, or pistachio-flavored pudding.
- Sweetener vs Sugar: If you want to use powdered sugar instead, you certainly can! It raises the WW points to 6 points per slice. You might even be able to start with less and see if you need to add more.
- Fresh fruit: Add more fresh fruit or substitute the bananas for something else. Try to use something small, like blueberries, or fruit that you can cut flat, like strawberries!
- Serving ideas: Enjoy this icebox cake with extra graham cracker crumbs sprinkled on, a dash of cinnamon, or fat-free whipped cream.
- Banana split icebox cake with pudding mix: Turn it into a banana split-flavored cake by adding maraschino cherries and chopped peanuts on top or in the layers!
Tips and Tricks for Making Banana Chocolate Icebox Cake
- When you make the chocolate yogurt, give it a taste test! This will help you determine if you want to add more sweetener. It is better to know its flavor before you begin assembling.
- You can make your own powdered monk fruit by running granulated monk fruit sweetener through a high-speed blender. Make sure to pulse it. Do not run it too long, as this can be hard on your blender. Pulsing it will transform the sweetener into a powder, which prevents the chocolate yogurt from being grainy.
- Enjoy this cake for up to 4 days for the best results! It might even begin to separate before then, so the sooner, the better! Store it in the refrigerator. I don’t suggest freezing it because the greek yogurt’s consistency will change.
- Make sure either pudding or yogurt touches all sides of the graham crackers! It is important to fill the gap after you put the bananas. You need moisture on all sides for the crackers to soften properly.
Related Recipes
Coconut Raspberry Chocolate Cake
Chocolate Banana Icebox Cake
Equipment
- 8 x 8 square pan
Ingredients
- 2 cup Nonfat plain greek yogurt
- ½ cup Powdered Monk fruit sweetener, (Refer to Tips section if you have granulated sweetener)
- ¼ cup unsweetened cocoa powder
- 1 small box banana cream Jell-o Zero-sugar, Reduced-calorie instant pudding mix
- 2 cup fat-free milk
- 2 bananas, fresh, thinly sliced
- 12 sheets low-fat graham crackers
Instructions
- To prep for the icebox cake recipe, mix the Greek yogurt, sweetener, and cocoa powder until it becomes a chocolate mousse-like consistency. Make sure there are no lumps.
- Mix the banana pudding mix and the milk until smooth.
- To assemble: In the bottom of an 8 x 8 square baking dish, add a couple of spoonfuls of chocolate yogurt (just enough for the crackers to soak up).
- Layer 1: Place 4 cracker sheets, pressing them into the pudding. There will be some extra space in between. (Try to alternate which sides have gaps on the following graham cracker layers).
- Layer 2: Spoon and spread about 1/3 of the banana pudding mixture. Press the sliced banana pieces of 1 banana into the pudding, then cover with one-third more pudding.
- Layer 3: Place 4 more Graham cracker sheets on top, Followed by the remaining third of the banana pudding.
- Layer 4: Spread out the 2nd banana’s slices, then fill the gaps between the bananas with about half of the chocolate yogurt. Put the last four Graham crackers down.
- Layer 6 (Top Layer): spread the remaining chocolate yogurt on top, smoothing it out or creating a design with grooves. Cover and refrigerate the Graham cracker icebox cake for at least three hours or overnight before enjoying it. You can insert a knife to check if it's done, which should easily go through the graham crackers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
