Ice box cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
I box of COOK AND SERVE sugar free chocolate pudding mixI box of low fat graham crackers in the flavor of your choice (I use honey)3 cups of nonfat milk2-3 bananas13x9 in pan (I prefer glass)
It is very important to use cook and serve pudding as instant pudding may allow moisture to gather in a pool on top of the cake after it has been refrigerated.
Start by following the directions on the box of cook and serve pudding. Once the pudding is cooked, set aside.
Slice up bananas in half inch rounds.
Place graham crackers in a single layer on the bottom of the 13x9 pan completely covering the bottom.
Pour a layer of warm pudding over the top, just enough to completely coat and soak down between the crackers. You should see only pudding from the top. Then in a single layer, cover the pudding with the banana slices. Depending on the size of the bananas, you may need more than three.
Continue layering these ingredients until you reach the top and end with a layer of pudding.
Crumble a graham cracker over the top.
Refrigerate for 3-4 hours or overnight. I find it tastes best when it has been refrigerated overnight.
Number of Servings: 18
Recipe submitted by SparkPeople user STARRYEYEDTWO15.
Start by following the directions on the box of cook and serve pudding. Once the pudding is cooked, set aside.
Slice up bananas in half inch rounds.
Place graham crackers in a single layer on the bottom of the 13x9 pan completely covering the bottom.
Pour a layer of warm pudding over the top, just enough to completely coat and soak down between the crackers. You should see only pudding from the top. Then in a single layer, cover the pudding with the banana slices. Depending on the size of the bananas, you may need more than three.
Continue layering these ingredients until you reach the top and end with a layer of pudding.
Crumble a graham cracker over the top.
Refrigerate for 3-4 hours or overnight. I find it tastes best when it has been refrigerated overnight.
Number of Servings: 18
Recipe submitted by SparkPeople user STARRYEYEDTWO15.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 2.7 g
- Cholesterol: 0.8 mg
- Sodium: 305.2 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 2.1 g
- Protein: 4.9 g
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