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Chocolate Banana Graham Cracker Refrigerator Cake

I found this recipe on the back of a graham cracker box and immediately fell in love with it. It is easy, requires no cooking and tastes good enough for a special occasion. The trick to turning pudding and graham crackers into deliciously moist cake is a combination of using half the normal milk in the pudding and letting the assembled cake sit in the refrigerator for at least 4 hours so the graham crackers can soak up the moisture from the pudding. The wait works for me because I can mix this up at lunch time, stick it in the refrigerator and have a nice treat by the time dinner is over. It travels well in the RV refrigerator, but I put mine in a square Tupperware container just to be safe on rough roads. This recipe begs to be customized with different flavors and ingredients. Almost any combination of pudding and fruit works as long as the fruit does not bring too much moisture to the party.


 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


In a bowl beat the pudding mix and milk with a sturdy whisk for about 2 minutes or until all of the dry mix is dissolved and the pudding starts to get stiff. Add the bananas and 1 1/2 cups of the Cool Whip and stir just to combine.

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.

Serves: 4
Graham_Crackers Instant_Pudding Milk No-Cook Photo

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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.