This no-bake banana cream lush with a buttery graham cracker crust and layers of luscious banana pudding, rich creamy cheesecake, and fluffy whipped topping is an absolute crowd favorite!
Why this recipe works
Banana cream lush is light and fluffy, with a crumbly graham cracker crust, a cheesecake-like center topped with creamy banana pudding, and whipped cream. This dreamy no bake wonder is the love child between banana cream pie and banana cream icebox cake, an actual delight, one might say. The crust softens as it sits, soaking up the layers above it. You truly have to try it for yourself to see what I mean!
Desserts lasagnas, lushs, and icebox cakes are my favorite for servin’ up sweets to a crowd. Most, if not all, are no-bake, which is a no-brainer when it comes to summertime treats. Twelve large slices of silky banana sweetness that quite literally melt in your mouth. .. I can’t imagine how anyone wouldn’t love it!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – Two 5-ounce packages of graham crackers will do the trick for the crust. You can use regular, vanilla, or honey graham crackers. Whichever you prefer the most! Your melted butter should be cooled slightly before combining it with the crackers. If you’re in a pinch, pop it in the freezer for a couple of minutes, but don’t let it harden.
PUDDING – You’ll want to use two 3.4 ounce boxes of instant banana cream pudding mix, for a total of 6.8 ounces. If you can’t find the correct ounces, purchase two boxes and weigh out the mixture on a kitchen scale.
WHIPPED TOPPING – Cool Whip is a lush dessert’s best friend, as it’s already stabilized and won’t degrade or become watery as it sits. Plus, it’s downright convenient. You can substitute with homemade stabilized whipped cream if preferred. I would avoid regular whipped cream as it breaks down rather quickly, especially for a dessert you’ll likely want to make in advance.
GARNISH – Crushed graham crackers and sliced bananas are our go-to toppings for banana cream lush. Chopped nuts, such as walnuts or pecans also add a nice touch of texture! You can submerge your banana slices in some water with a squeeze of lemon juice for about 10 minutes to help prevent them from browning. Alternatively, you can also toss them in lemon juice before placing them on top.
How to Make Banana Cream Lush
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium-large bowl, mix melted and cooled butter with finely ground, processed graham crackers. Press into the bottom of a 13×9 pan. Cover and chill until the next layer is ready.
- Using an electric mixer, combine the cream cheese, sugar, and 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). The mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
- In a large mixing bowl, whisk the milk and instant banana cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
- Spread thawed whipped topping on top of the banana cream pudding layer. Optionally, you can freeze the dessert overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping (like Cool Whip) would.
- Optionally top with freshly sliced banana right before serving.
Frequently Asked Questions & Expert Tips
Yes, absolutely. This dessert keeps really well in the refrigerator, or even freezer, so long as you use Cool Whip or homemade stabilized whipped cream as the top layer. Garnish with sliced bananas just before serving as they tend to brown when exposed to air. I wouldn’t suggest prepping it more than two days ahead of time because the crust tends to get overly soft at that point.
Store leftovers in an airtight container kept in the refrigerator for up to 4 days.
Yes, you can freeze it, though the texture does slightly change when frozen and thawed. The pudding often becomes slightly grainy after doing so. To freeze, prepare the dessert as normal, minus the garnish of bananas and graham crackers. Wrap the dish well in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator.
Serving Suggestions
Garnish your banana cream lush with freshly sliced bananas and a sprinkle of crushed graham crackers. It’s also great with chopped nuts, so long as there are no allergies around. Keep this dessert chilled before serving, and enjoy!
More No Bake Dessert Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Banana Cream Lush
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Graham Cracker Crust Layer
- 6 Tablespoons unsalted butter melted and cooled
- 10 ounces graham crackers two 5-ounce packages. finely ground in a food processor
Cream Cheese Layer
- 16 ounces cream cheese two 8-ounce packages. softened to room temperature
- 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
Before You Begin
- Use an offset spatula for spreading the layers, and wipe it off between each layer.
Use a sharp knife and cut down into the bottom crust first before removing a slice with a spatula. - You’ll want to use two 3.4 ounce boxes of instant banana cream pudding mix, for a total of 6.8 ounces. If you can’t find the correct ounces, it’s easiest to purchase two boxes and weigh out the mixture on a kitchen scale.
- Two 5-ounce packages of graham crackers will do the trick for the crust. You can use regular, vanilla, or honey graham crackers.
- Your melted butter should be cooled slightly before combining it with the crackers. If you’re in a pinch, pop it in the freezer for a couple of minutes, but don’t let it harden.
Instructions
Crust
- In a medium-large bowl, mix melted and cooled butter with finely ground, processed graham crackers. Press into the bottom of a 13×9 pan. Cover and chill until the next layer is ready.10 ounces graham crackers, 6 Tablespoons unsalted butter
Cream Cheese Layer
- Using an electric mixer, combine the cream cheese, sugar, and 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). The mixture should be even and smooth. Spread evenly on top of the graham cracker crust.16 ounces cream cheese, 1 cup granulated white sugar, 2 Tablespoons fresh squeezed lemon juice
Banana Cream Pudding Layer
- In a large mixing bowl, whisk the milk and instant banana cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.6.8 ounces instant banana cream pudding mix, 4 cups milk
Toppings
- Spread thawed whipped topping on top of the banana cream pudding layer. Optionally, you can freeze the dessert overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping (like Cool Whip) would.8 ounces Cool Whip
- Optionally top with freshly sliced banana right before serving.1 medium banana sliced
Expert Tips & FAQs
- This dessert keeps really well in the refrigerator, or even freezer, so long as you use Cool Whip or homemade stabilized whipped cream as the top layer. Garnish with sliced bananas just before serving as they tend to brown when exposed to air. I wouldn’t suggest prepping it more than two days ahead of time because the crust tends to get overly soft at that point.
- Store leftovers in an airtight container kept in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
- Strawberry Sangria - May 19, 2026
- Chile Lime Chicken - May 13, 2026
- Key Lime Pie - May 11, 2026
PRAinAZ says
This was a hit with the person I gifted it. I cut the recipe in half and made it in a pie pan. Since I only had vanilla pudding, I used a cup of banana in place of a cup of milk. Then I realized after adding it to the pan, that I forgot the other cup of milk. Oops, I figured go ahead as that layer has moisture above and below it, so hoped for the best. I didn’t end up making the foster sauce, but ground up some banana chips, put a circle of them on top of the cool whip and placed some whole banana chips on edge, evenly spaced on top. It was so pretty and my friend are a piece immediately, and raved about it. Thanks for the recipe and all the options, as it inspired this one.
Candice says
If alcohol is not desired in the bananas foster sauce, could another 1/2 cup of heavy cream be substituted? I know rum is traditional in banana foster and enhances the taste but as I have found in the past, some folks do not care for the taste when alcohol is added to sauces such as whiskey sauce for bread pudding. Personally, I could just eat it by itself! Thank you.