CHOCOLATE-BANANA REFRIGERATOR CAKE

Ellen Bales

By
@Starwriter

This recipe & photo were on the back of the Honey Maid Grahams box. You could use variations of pudding flavors with this. Add a little peanut butter to the vanilla pudding--yum!
01-09-16


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Serves:

24

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1 pkg
(3.4 oz.) vanilla instant pudding mix
3 c
cold milk, divided
2 c
thawed frozen whipped topping, divided
1 pkg
(3.9 oz.) chocolate instant pudding mix
1 large
banana, cut into 24 slices
18
honey graham crackers, broken in half (36 squares)

Directions Step-By-Step

1
Line a 13x9-inch pan with foil and leave 2 inches overhanging on the ends of pan.
2
In a large bowl, beat vanilla pudding mix and 1-1/2 cups milk with whisk for 2 minutes. Stir in 1 cup whipped topping.
3
Repeat in a separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
4
Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
5
Refrigerate for 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.

About this Recipe

Course/Dish: Cakes, Puddings, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Vegetarian