Banana Chocolate Graham Cracker Dessert Recipes

CHOCOLATE, BANANA, AND GRAHAM CRACKER ICEBOX CAKE

Steps:

• Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
• Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
• Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
• Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

GRAHAM CRACKER CHOCOLATE BANANA DESSERT

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP and bananas.
• Spread 1 rounded Tbsp. pudding mixture onto each of 20 graham squares. Stack grahams together, then stand on edge on serving platter to make 8-1/2-inch loaf. Frost with remaining COOL WHIP. Crush remaining graham squares; sprinkle over loaf.
• Refrigerate 4 hours.

CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees.
• For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
• Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
• When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
• Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

BANANA GRAHAM CRACKER PUDDING

Steps:

• Mix sugar,cornstarch, and salt in saucepan. Add milk. Cook and stir over medium heat until thick and bubbling. Cook and stir 2 minutes more, then remove from heat. Add a small amount of hot mixture to beaten egg yolks, then quickly add back to rest of mixture. Cook and stir for 2 more minutes, then remove from heat and add butter and vanilla.
• Layer in serving bowl. I put 1/2 of grahams on bottom, 1/2 bananas next, 1/2 pudding mixture next. Repeat layers and add 1/4 cup graham crumbs on top for garnish. Makes 4 or 5 servings.
• I usually make this in the morning, because it tastes wonderful after it has cooled all day in refrigerator and all the flavors marry. I also double this because there is never enough for all of my family.

GRAHAM CRACKER BANANA SPLIT DESSERT

Steps:

• Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray. , In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick). , Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

GRAHAM CRACKER BANANA CREAM DESSERT

Steps:

• Combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired., Chill for at least 4 hours before cutting. Garnish with candy bar pieces and cherries if desired.

BANANA CHOCOLATE GRAHAM CRACKER DESSERT

Steps:

• spread each of the graham crackers with the coolwhip (about a Tbs per cracker).
• place slices of banana on top.
• sprinkle with cinnamon or drizzle with honey.

CHOCOLATE-BANANA PUDDING DESSERT

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

BANANA PUDDING WITH GRAHAM CRACKERS

Steps:

• Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
• Break graham cracker sheets in half to form squares.
• Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle the top with graham cracker crumbs, if desired.
• Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.