Banana Icebox Cake

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:

1. 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.
2. Fold in 1 container of whipped topping.
3. Set aside.
4. 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.
5. Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times.
6. 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.
7. Smooth out the remaining container of whipped topping so none of the graham crackers are exposed.
8. Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight.
9. Top with some of the crushed leftover graham crackers and fresh banana slices if desired, slice and serve.