Recipe by Kraft Desserts
"Chocolate pudding, bananas, and layers of graham cracker make a sweet and easy loaf cake that's frosted with COOL WHIP."
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1 (3.9 ounce) package
JELL-O Chocolate Instant Pudding
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed, divided
HONEY MAID Honey Grahams, broken in half, divided
These were a big hit for a church dinner. People came back for seconds and finished this dessert first over seven others. I sprinkled chopped black waluts on top.
This is surprisingly good and so simple to make. Great for a lower calorie desert, or light desert on a hot day. I have made this twice at the request of my family. Here are a few tips, use a spatula to spread the mixture on the graham crackers it goes on more evenly that with a knife or spoon. Make the pudding layers thick, because most of the moisture will be absorbed into the graham cracker. It really needs to sit in the fridge for at least 4 hours. Also, experiment with different flavored graham crackers, I used gingerbread graham crackers the second time around and it made a slight change in the taste that was equally as good. The banana in this didnt really stand out, so I skipped it on the second one. What I noticed was that the first one was more moist so I think maybe the banana helps with that. I may also experiment with different flavored puddings when I make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Banana Graham Refrigerator Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 51
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