Banana Icebox Pudding Cake (Gluten And Lactose Free)

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Cover with wax paper or plastic wrap and refrigerate at least 2 hours before serving. Even better if made the night before.

No nutritional information available.

No additional tips available.