Instructions

• In a medium bowl, whisk the 23.4-oz instant banana cream pudding mix into 3 cups milk until smooth and beginning to thicken (about 1–2 minutes). Fold in the 18-oz tub of thawed whipped topping until evenly combined.
• Arrange a single layer of graham cracker squares to cover the bottom of a 13×9-inch baking pan, breaking crackers as needed to fit.
• Evenly spread half of the pudding–whipped-topping mixture over the graham cracker layer.
• Slice one of the bananas into rounds and arrange the slices evenly over the pudding layer.
• Place a second single layer of graham cracker squares over the banana slices to cover completely.
• Spread the remaining half of the pudding mixture evenly over this second graham cracker layer.
• Slice a second banana into rounds and arrange the slices evenly over the second pudding layer.
• Top with a final single layer of graham cracker squares to cover.
• Evenly spread the remaining 2 cups of thawed whipped topping over the top graham cracker layer.
• Cover the pan and chill in the refrigerator for at least 4 hours (or until the graham crackers have softened and the dessert is set).
• Just before serving, slice the last banana and arrange the slices on top as a garnish. Serve chilled.