Chocolate-Banana Graham Cracker Cake

2
Pat Duran

By
@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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
about 10 servings
Prep:
20 Min
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)

How to Make Chocolate-Banana Graham Cracker Cake

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.

Printable Recipe Card

About Chocolate-Banana Graham Cracker Cake

Main Ingredient: Dairy
Regional Style: American




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