Chocolate Banana Graham Cracker Refrigerator Cake
1 package (3.9 ounces) Jell-O™ Chocolate Instant Pudding 1 cup cold milk 1 tub (8 ounces) Cool Whip™ whipped topping, thawed, divided 1 ripe banana, finely chopped 11 Honey Maid™ Graham crackers plus some crumbs
Spread about 2 Tablespoons of the pudding mixture each on 10 of the graham crackers so it is evenly covered. Stack the crackers upright on the long edge to make a square cake. The last graham cracker covers the pudding side of the end.
Frost the top and sides of the cake with the remaining Cool Whip and optionally sprinkle the top with some graham cracker crumbs for decoration.
Refrigerate for at least 4 hours before slicing to serve. For best presentation when serving cut across the grain to show the layers of alternating pudding and graham cracker.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.