Line 13x9 inch pan with foil. Beat vanilla pudding mix and 1 1/2 cups milk with whisk for 2 minutes. Stir in 1 cup whipped topping. Repeat in separate bowl with chocolate instant pudding mix, remaining milk, and remaining whipped topping.
Break 1 graham square in half; coarsely crush 7 of the remaining squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
Refrigerate 4 hours. When ready to serve, use foil handles to lift dessert from pan.
Serving
Suggestions
Top with bananas and crushed grahams.
Originally Submitted
11/20/2014
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