This cake is simple to prepare but must be made in advance. If you are a fan of bananas, chocolate, and pineapple, you will love this cake!
16 oz Frozen Whipped Topping (Thawed)
8oz Sour Cream
1 packet (3.4 ounces) Banana Instant Pudding Mix
8oz Canned Crushed Pineapple (Or fresh Chiquita Pineapple if you have time!)
24 Wholes Graham Crackers (Try Chocolate flavored for an extra chocolate flavor!)
2 medium Chiquita Bananas (Sliced)
A quick and easy recipe to prepare, but it does need to be made in advance! I made changes to the recipe that my family loves, like using chocolate flavored graham crackers and banana pudding instead of vanilla. Don't be afraid to switch it up!
In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Gently fold in pineapple. Fill a plastic resealable bag with the mixture and cut off the corner of the bag.
Arrange four whole graham crackers in a rectangle on a flat serving dish. Pipe about 1 cup of the pudding mixture over the crackers, then top with about 1/4 cup of Chiquita banana slices. Repeat the layers five times. Cover and refrigerate for at least 8 hours or overnight, or until graham crackers are soft.
Right before serving, top the cake with chocolate syrup, strawberries and even more Chiquita banana slices. Enjoy!
Natalie is a SAHM of three children: her 5-year-old son and 3-year-old twin girls. She's also proud to call herself a Charter Chiquita Mom. She writes Mommy of a Monster and Twins, which is all about the day-to-day chaos that comes with chasing three kids in three different directions, usually all at the same time. In her free time, which she rarely has anymore, she reads, writes, cooks, gardens, drinks wine, and works as a freelance writer. mommyofamonster