chocolate-banana refrigerator cake

Name: CHOCOLATE-BANANA REFRIGERATOR CAKE
Prep time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 package(s) (3.4 oz.) vanilla instant pudding mix; 3 cup(s) cold milk, divided; 2 cup(s) thawed frozen whipped topping, divided; 1 package(s) (3.9 oz.) chocolate instant pudding mix; 1 large banana, cut into 24 slices; 18 - honey graham crackers, broken in half (36 squares)

37 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 9, 2016

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

Rate

prep time 20 Min

cook time

method Refrigerate/Freeze

yield 24 serving(s)

Ingredients

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

How To Make chocolate-banana refrigerator cake

Step 1

Line a 13x9-inch pan with foil and leave 2 inches overhanging on the ends of pan.

Step 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.
Step 3

Repeat in a separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
Step 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.
Step 5

Refrigerate for 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.
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