Kids in the Kitchen

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Zebra Cake


  • 12 chocolate low-fat graham crackers (don’t break them apart)
  • Vanilla cream cheese frosting:
  • ¾ cup low-fat softened cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons 2% low fat milk


  1. Soften cream cheese by taking it out of the refrigerator about an hour before you need it to make the frosting.
  2. In a small mixing bowl, mash the cream cheese and powdered sugar with a fork.
  3. Add the vanilla and milk and mix until completely smooth. (makes 1 ½ cups frosting)
  4. Frost 2 graham cracker rectangles.
  5. Place them next to each other with edges touching on the cake platter.
  6. Place 2 more graham crackers side by side (turned to cross over the frosted ones.) Frost the tops of these.
  7. Keep repeating the turning, layering and frosting process until all of the graham crackers are stacked and frosted. Frost the top and sides of your cake.
  8. Cover the platter and chill at least 6 hours or overnight.
  9. Slice the cake into 6 pieces. (Enjoy your Zebra Cake with a glass of cold milk.)

How does it work?

While it is chilling in the refrigerator, the graham crackers absorb moisture from the frosting and become cake-like.

Variation to basic recipe:

You could also use vanilla pudding and chocolate low-fat graham crackers layered in a square or rectangular glass baking dish. For best results, assemble your dessert with “hot-from-the-stove” cooked pudding and then refrigerate overnight.

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Taping of Kids in the Kitchen Interstitials

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