Ice box cake
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Ice box cake calories by ingredient
Introduction
This delicious and low fat treat is great for the whole family and a welcome treat on a warm night. My mother made this throughout my whole childhood. I suggest making it the night before to let all the ingredients really absorb the flavors. This delicious and low fat treat is great for the whole family and a welcome treat on a warm night. My mother made this throughout my whole childhood. I suggest making it the night before to let all the ingredients really absorb the flavors.Number of Servings: 18
Ingredients
-
I box of COOK AND SERVE sugar free chocolate pudding mix
I box of low fat graham crackers in the flavor of your choice (I use honey)
3 cups of nonfat milk
2-3 bananas
13x9 in pan (I prefer glass)
Directions
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.