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chocolate-banana refrigerator cake

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

yield 24 serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For chocolate-banana refrigerator cake

  • 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 lg
    banana, cut into 24 slices
  • 18
    honey graham crackers, broken in half (36 squares)

How To Make chocolate-banana refrigerator cake

  • 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.
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