Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the French vanilla and banana instant pudding mixes. Pour in the 3 cups of milk and whisk together until the mixture is smooth and begins to thicken, which usually takes about 2 minutes.
- Once your pudding is ready, gently fold in the thawed Cool Whip. This will make your pudding light and fluffy, creating a wonderful texture for your cake.
- In your 9x13-inch baking dish, place a single layer of graham crackers at the bottom. You can break them as needed to fit the bottom of the dish.
- Spread half of the pudding mixture evenly over the layer of graham crackers.
- Layer half of the sliced bananas over the pudding mixture, ensuring they are evenly distributed.
- Place another layer of graham crackers over the bananas, followed by the remaining pudding mixture and the rest of the banana slices.
- Top it off with a final layer of graham crackers, pressing them down gently.
- Spread the chocolate frosting evenly over the top layer of graham crackers. If the frosting is too thick, you can microwave it for a few seconds to make it easier to spread.
- Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld and the graham crackers to soften.
Notes
- Make sure to let the cake chill for at least 4 hours for the best texture.
- Fresh graham crackers will give the best results, so avoid stale ones.
- Feel free to customize with your favorite fruits or toppings!