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Chocolate, Banana, and Graham Cracker Icebox Cake

Recipe photo courtesy of David Prince

An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.

Source: Martha Stewart Living, August 2010
Prep Servings Yield

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  • Honeyme
    6 APR, 2013
    this recipe sounds delicious. i will definitely make it 1 of these days. it's super hot here in the Philippines these days that cold & delicious desserts like this are heaven-sent to have. i plan to use other delicious tropical fruits besides bananas. TO THOSE WHO had problems regarding the the pudding NOT thickening enough, I WOULD suggest you use a GLASS mold or baking pan & just serve the dessert in there. i always serve my icebox cakes this way & they always look good :) NEVER have to worry
    Reply
  • Cranberri99
    8 SEP, 2012
    Delicious and no problems with the consistency on my first try. In the intense summer heat of Palm Springs of all places! Now, I did not follow directions and my cream came to a boil, resulting in a curdled mess. Used my old friend the stick blender to smooth it and turned out great. I am going to pipe the chocolate mixture this time as I thought it came out a bit too thick in places. Also, I used dark chocolate for deeper flavor. Yum but very very rich.
    Reply
  • ss99
    28 AUG, 2012
    Has anyone made this without the bananas? I am wondering if it will still turn out as good. Also, any suggestions on how to make sure the pudding turns out thick?
    Reply
  • lovely_miss_sheila
    1 SEP, 2010
    Tried this for my hubby's birthday! We loved it! Its so easy to make!
    Reply
  • leah_kas
    14 AUG, 2010
    I made this recently and had the same problems as germgina. The 'pudding' never thickened enough. I followed the recipe to the letter, except i reduced the cream to 2.5 cups to try to reduce sloppiness. It tasted good, but looked terrible. I was disappointed.
    Reply
  • leah_kas
    14 AUG, 2010
    I made this recently and had the same problems as germgina. The 'pudding' never thickened enough. I followed the recipe to the letter, except i reduced the cream to 2.5 cups to try to reduce sloppiness. It tasted good, but looked terrible. I was disappointed.
    Reply
  • germgina
    8 AUG, 2010
    Made this and it was delicious, but the pudding was nowhere near as thick as shown in the picture - it was a sloppy mess. Is there supposed to be some cornstarch (as with another chocolate pudding icebox cake recipe on this site)? Do all 3 cups of cream go into the pudding, or is some supposed to be for the garnish? What did I do wrong?
    Reply
  • CucinaClara
    27 JUL, 2010
    I've been making this icebox cake for years; except I use packaged chocolate pudding mix and don't always use bananas ~~ sometimes I use just one layer of fresh or frozen raspberries. Or, just eliminate the fruit altogether. And the whipped cream is a wonderful addition; but, again, not necessary. I'm going to try this version for sure!
    Reply

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