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Ingredients:
- 6.8 ounce (2 3.4-ounce) boxes instant banana cream pudding mix
- 3 cups cold milk
- 16 ounce (2 8-ounce) containers whipped topping
- 3 sleeves graham crackers
- fresh banana slices for garnish
Instructions:
- In a large bowl, add the banana cream mix and the milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute.
- Fold in 1 container of whipped topping.
- Set aside.
- Place 1/4th of the graham crackers into the bottom of a 9×13 baking dish. You may need to break some of the graham crackers up to fit.
- Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times.
- Add the last of the graham crackers on top, you will have a couple of small pieces left over, but that’s okay, keep them for garnish if desired.
- Smooth out the remaining container of whipped topping so none of the graham crackers are exposed.
- Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight.
- Top with some of the crushed leftover graham crackers and fresh banana slices if desired, slice and serve.
