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Banana Icebox Pudding Cake (gluten And Lactose Free)

Banana Icebox Pudding Cake (gluten And Lactose Free)

Cooking Time

Preparation Time : 15

Cook Time : 0

Total Time : 15


Serves 8

  • 2 (3 1/2 ounce) boxes instant pudding mix (gluten free)

  • 2 1⁄2 cups lactose-free milk (two percent)

  • 1 1⁄2 cups lactose-free yogurt

  • 1teaspoon gluten-free vanilla extract

  • 1⁄4 teaspoon ground nutmeg

  • 1 (8 ounce) boxgluten-free graham crackers

  • 4 ripe bananas, sliced


  • 01

    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.

  • 02

    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.

  • 03

    In a large mixing bowl, place the pudding mix, milk, yogurt, vanilla, and nutmeg. Whisk for two minutes until thickened.

  • 04

    Spread just enough pudding to cover over the graham crackers in the bottom of your pan. Top with half of the sliced bananas.

  • 05

    Spread more pudding over the bananas, just enough to cover them. Then sprinkle half of the crushed graham crackers evenly over top.

  • 06

    Top with the remaing half of banana slices. Then spread remaining pudding over bananas. Sprinkle remaining graham cracker crumbs over top.

  • 07

    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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