Banana IceBox Pudding Cake (Gluten and Lactose Free)

READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Divide the contents of the box of gluten-free graham crackers in half. Use half to line the bottom of an 8 x 8 inch square pan.
  • Place the other half of the graham crackers into a ziploc bag and crush them. A rolling pin works well for this but be careful not to break open the bag. Set aside.
  • In a large mixing bowl, place the pudding mix, milk, yogurt, vanilla, and nutmeg. Whisk for two minutes until thickened.
  • Spread just enough pudding to cover over the graham crackers in the bottom of your pan. Top with half of the sliced bananas.
  • Spread more pudding over the bananas, just enough to cover them. Then sprinkle half of the crushed graham crackers evenly over top.
  • Top with the remaing half of banana slices. Then spread remaining pudding over bananas. Sprinkle remaining graham cracker crumbs over top.
  • Cover with wax paper or plastic wrap and refrigerate at least 2 hours before serving. Even better if made the night before.
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