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chocolate-banana graham cracker cake

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

(1 rating)
yield serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For chocolate-banana graham cracker cake

  • 3 oz
    pkg. instant chocolate pudding (or other flavor)
  • 1 c
    cold milk
  • 9 oz
    tub cool whip,thawed, divided
  • 1 md
    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

  • 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.
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