Pat Duran Recipe

Chocolate-Banana Graham Cracker Cake

By Pat Duran kitchenchatter


Recipe Rating:
 1 Rating
Serves:
about 10 servings
Prep Time:
Cooking Method:
Refrigerate/Freeze

Pat's Story

This recipe is from the back of the Honey Grahams box. This is my photo though. This will be great for a 4th of July BBQ. Keep frozen until ready to use then thaw 1 hour in refrigerator before slicing to serve.
This is another of those recipes that is very versatile; try different pudding and fruit other than banana, like chopped fresh berries, or fruits. I have a gazillion mix and match buzzing around in my head.

Ingredients

3 oz
pkg. instant chocolate pudding (or other flavor)
1 c
cold milk
9 oz
tub cool whip,thawed, divided
1 medium
banana, diced (or other fresh fruit)
2 pkg
or sleeves of honey graham crackers (22 whole crackers)

Directions Step-By-Step

1
Beat pudding mix and milk in a medium bowl with whisk for about 2 minutes. Stir in 1 1/2 cups of the thawed cool whip and bananas or other fruit.
2
Spread a little more than a Tablespoon on each of the 22 crackers. Stack grahams together, then stand on edge on serving platter to make a loaf shape.
(If you have any chocolate mixture left spread on top of loaf).
Now frost with remaining cool whip, top then all sides.; sprinkle with nuts or decorate as you like.
3
Freeze until firm if not using right away otherwise keep in refrigerator for 4 hours before serving.
If freezing- when frozen thaw in refrigerator for 1 hour before slicing to serve. Can store covered in freezer up to 2 weeks.
Great for graduation , using school colors too.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Dairy
Regional Style: American