This no-bake banana cream lush features a buttery graham cracker crust with layers of banana pudding, a rich cream cheese layer, and fluffy whipped topping. It’s easy to make, ideal for serving a crowd, and perfect for warm weather when you don’t want to turn on the oven.
Why this recipe works
Banana cream lush is light and airy, built on a crumbly graham cracker crust and layered with a smooth cream cheese filling, creamy banana pudding, and a cloud of whipped topping. The crust softens slightly as it chills, melding with the layers above for a melt-in-your-mouth texture. It combines the best elements of banana cream pie and an icebox cake into one no-bake dessert that’s simple to prepare and crowd-pleasing.
Dessert lasagnas, lushes, and icebox cakes are excellent choices for feeding groups because most require no baking and hold up well when made ahead. This recipe yields about twelve generous slices of silky banana goodness — an easy dessert to love.
Ingredients you will need
Find exact measurements and a printable recipe in the recipe card below.
Ingredient info and substitution suggestions
Crust: Use two 5-ounce packages (about 10 ounces) of graham crackers — regular, honey, or vanilla all work. Pulse to fine crumbs in a food processor, then combine with melted butter. Let the butter cool slightly before mixing with the crumbs so the mixture binds without melting the crackers.
Pudding: Two 3.4-ounce boxes of instant banana cream pudding (6.8 ounces total) give the best flavor and texture. If package sizes differ, buy two boxes and weigh the mix if needed.
Whipped topping: Store-bought thawed whipped topping (such as Cool Whip) is convenient and stable for make-ahead desserts. If you prefer homemade, use stabilized whipped cream so the topping holds up; regular whipped cream will break down more quickly.
Garnish: Finish with sliced bananas and a sprinkle of crushed graham crackers. Chopped nuts like walnuts or pecans add crunch if desired. To slow browning, toss banana slices with a little lemon juice or briefly soak them in lemon water before arranging on top.
How to make banana cream lush
Step-by-step photos in this post show the process; the printable recipe with measurements and times is available in the recipe card below.
- Combine finely ground graham crackers and melted cooled butter in a medium-large bowl. Press the mixture into the bottom of a 13×9 pan to form an even crust. Cover and chill while preparing the next layer.
- With an electric mixer, beat softened cream cheese, granulated sugar, and 1–2 tablespoons fresh lemon juice until smooth and evenly blended (2 tablespoons gives a nice balance). Spread the cream cheese mixture over the chilled crust.
- In a large bowl, whisk together 4 cups of milk and the instant banana cream pudding mix until the pudding sets, about 4–5 minutes. Spread the pudding evenly over the cream cheese layer.
- Spread thawed whipped topping over the pudding layer. For cleaner slices, freeze the dessert overnight and slice while slightly firm; do not freeze if you’ve used homemade whipped cream that isn’t freezer-stable.
- Garnish with fresh banana slices just before serving so they stay bright. Sprinkle crushed graham crackers or chopped nuts if desired.
Frequently asked questions & expert tips
Yes. The dessert stores well in the refrigerator and can be frozen if you use Cool Whip or stabilized whipped cream for the top layer. Add sliced bananas just before serving to prevent browning. For best texture, avoid prepping more than two days in advance so the crust doesn’t become overly soft.
Keep leftovers covered in the refrigerator in an airtight container for up to four days.
Yes. Freeze without the banana garnish and wrap tightly in plastic and foil for up to two months. The texture may change slightly after thawing and the pudding can become a bit grainy; thaw in the refrigerator before serving.
Serving suggestions
Serve chilled, garnished with fresh banana slices and a dusting of crushed graham crackers. Add chopped nuts for texture when appropriate. Keep the dish refrigerated until serving for the best flavor and consistency.
More no bake dessert recipes
- Pistachio Lush
- Chocolate Lasagna
- Coconut Cream Lush
- Lemon Icebox Cake
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Banana Cream Lush
IMPORTANT – Helpful FAQs and tips are included above in the post. Scroll up to review them.
Ingredients
Graham Cracker Crust Layer
- 6 Tablespoons unsalted butter melted and cooled
- 10 ounces graham crackers two 5-ounce packages, finely ground
Cream Cheese Layer
- 16 ounces cream cheese two 8-ounce packages, softened
- 1 cup granulated white sugar
- 2 Tablespoons fresh squeezed lemon juice
Banana Cream Pudding Layer
- 4 cups milk
- 6.8 ounces instant banana cream pudding mix two 3.4-ounce packages
Whipped & Toppings Layer
- 8 ounces Cool Whip thawed
- 1 medium banana sliced right before serving
Things you’ll need
- Food processor
- 13×9 baking dish
- Hand mixer or electric mixer
Before you begin
- Use an offset spatula to spread each layer and wipe it clean between layers for neat results. To remove slices cleanly, cut down to the crust first with a sharp knife, then lift with a spatula.
- If you can’t find the exact pudding package size, buy two boxes and weigh the dry mix if necessary to reach 6.8 ounces total.
- Let melted butter cool a bit before mixing with graham crumbs. If needed, chill briefly but don’t let the butter solidify.
Instructions
Crust
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Mix 10 ounces finely ground graham crackers with 6 tablespoons melted cooled butter. Press into the bottom of a 13×9 pan. Cover and chill.
Cream cheese layer
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Beat 16 ounces softened cream cheese with 1 cup granulated sugar and 1–2 tablespoons fresh lemon juice until smooth. Spread evenly over the crust.
Banana cream pudding layer
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Whisk 6.8 ounces instant banana pudding mix with 4 cups milk until set, about 4–5 minutes. Spread over the cream cheese layer.
Toppings
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Spread 8 ounces thawed whipped topping over the pudding. Optionally freeze for cleaner slices if using freezer-stable topping. Do not freeze if using unstabilized homemade whipped cream.
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Top with sliced bananas just before serving.
Expert tips & FAQs
- Make-ahead: Keeps well refrigerated for up to two days before the crust softens too much. For longer storage, freeze without banana slices.
- Storage: Leftovers stay fresh in an airtight container in the refrigerator for up to four days.
Nutrition
Recipes on this site are tested using conventional ovens and stovetops; appliance performance can vary. For recipes with weight measurements, using a kitchen scale gives the most consistent results.