Mom's Ice Box Cake
recipe at a glance
ready in: over 5 hrs
2 boxes (5.9 ounce size) chocolate pudding (NOT instant) *
6 cups whole milk *
1 box (15 ounce size) plain graham crackers
4 ripe bananas sliced 1/2 inch thick (more if desired)
canned whipped cream
Prepare the pudding according to the directions on the box using whole milk.
Spread a 1/2 inch layer of warm pudding on the bottom of an 11 by 7 inch glass baking pan.
Top with a layer of graham crackers. Break the crackers, if necessary, to fit the pan.
Arrange a layer of the banana slices on top of the graham crackers.
Spread a layer of warm pudding about 1 inch thick over the bananas.
Repeat alternating the graham crackers, bananas and top with the rest of the pudding.
Cover with plastic wrap and press the wrap on the pudding to prevent a skin from forming as it cools.
Put the pan in the refrigerator for 24 hours.
When you are ready to serve it, cut the icebox cake, scoop the sections into individual serving bowls and top generously with the canned whipped cream.
Victoria's Notes: This is my mom's original recipe, right down to the canned whipped cream!
* Back then we didn't have sugar free pudding or 2% milk. But these would be fine substitutes for either of these ingredients. Just be sure to use the cooked sugar free pudding mix.
484 calories, 12 grams fat, 86 grams carbohydrates, 11 grams protein per servingrecipe id:
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