Recipe 971 - Graham Pudding Cake
Recipe 971 - Graham Pudding Cake
(by Shirley McNevich)
1 - 6oz. box Jell-O chocolate pudding mix (NOT instant)
1 - 3oz. box Jell-O chocolate pudding mix (NOT instant)
1 box graham cracker squares
2 bananas
1 - 8oz. Cool Whip (thawed)
Cook pudding according to box directions--let it cool to room temperature (place Saran wrap on top of pudding while it's cooling to prevent it getting scum on top). Cover the bottom of an 8 x 8 cake dish with a single layer of graham crackers, then remove wrap from pudding. Scoop 1/3 of the pudding on top of the graham crackers. Repeat layers of graham crackers and layers of pudding, ending up with a layer of pudding on the top. Slice bananas into coin shaped pieces and arrange them on top of the last pudding layer. Spread the Cool Whip over the top. Refrigerate overnight. If you prefer, you can substitute a different pudding flavor other than chocolate.
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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