2(8 ounce)containers whipped topping (Cool Whip)(you can purchase one large (16 ounce) tub or two smaller (8 ounce) tubs)
3sleevesgraham crackers
fresh banana slicesfor topping (optional)
Instructions
In a large bowl, add 2 (3.4 ounce) boxes instant banana cream pudding mix and 3 cups cold milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute.
Fold in 1 container (8 ounces) of whipped topping. Set aside.
Place 1/4 of the graham crackers into the bottom of a 9x13-inch baking dish. You may need to break some of the graham crackers up to fit.
Add ⅓ of the pudding mixture on top and spread it out. Repeat 2 more times.
Layer the last of the graham crackers on top. You will have a couple of small pieces left over. Keep them for garnish, if desired.
Spread out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the refrigerator for at least 6 hours overnight.
Top with some of the crushed leftover graham crackers and fresh banana slices if desired. Slice and serve.
Video
Notes
Keep refrigerated.
Other flavors can be used, see some ideas above.
This can be frozen, see my tips above on how to do that.