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Pineapple Icebox Cake

This easy pineapple icebox cake is made with layers of Nilla wafers, vanilla pudding, crushed pineapple, a Cool Whip topping. A big crowd pleaser!
Course Dessert
Cuisine American
Prep 30 minutes
Chilling time 4 hours
Total 4 hours 30 minutes
Servings 10 to 12 servings
Calories 494 kcal
Author Michelle

Ingredients

  • 11 ounce Nilla wafers
  • 2 4-serving size boxes vanilla-flavored instant pudding mix
  • 4 cups milk (whole or 2% is recommended), divided
  • 40 ounce canned crushed pineapple, drained well, divided
  • 8 ounce tub Cool Whip
US Customary - Metric

Directions

  1. Line the bottom of a 9x13-inch baking dish with Nilla wafers, breaking them to fill in any big gaps along the edges.
  2. Whisk together 1 box of instant pudding with 2 cups of the milk for 5 minutes, or until the pudding thickens and appears set. Stir in 1 can of the crushed pineapple. Pour the pudding evenly over the layer of Nilla wafers, using a rubber spatula to spread into an even layer.
  3. Top with another layer of Nilla wafers, again breaking them into pieces if needed to fill any large gaps.
  4. Prepare the second box of pudding as you did the first, with the remaining 2 cups of milk. Stir the second can of drained crushed pineapple into the pudding. Pour the pudding over the 2nd layer of Nilla wafers, spreading it into an even layer with a rubber spatula.
  5. Top with the Cool Whip, using a spatula to spread into an even layer. Refrigerate for at least 4 hours. Prior to serving, garnish the top with additional crushed Nilla wafers.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Pineapple Icebox Cake
Amount Per Serving
Calories 494 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 502mg 21%
Potassium 330mg 9%
Total Carbohydrates 97g 32%
Dietary Fiber 2g 8%
Sugars 74g
Protein 5g 10%
Vitamin A 5.1%
Vitamin C 12.9%
Calcium 15.5%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.