Chocolate-Banana Graham Cracker Cake

Pat Duran Recipe

By Pat Duran kitchenchatter

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.


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

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)
Janet Tharpe

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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