1 cup Caramel dip or ice cream topping

1 (3.4 ounce) package instant banana pudding

1 cup cold milk

1/2 cup sour cream

1 8 oz container whipped topping

1 1/2 sleeves of graham crackers

2-4 ripe bananas, peeled and sliced { I ended up using 4 small bananas}

Ground cinnamon, for sprinkling on top

Directions

Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Add in 1/3 cup caramel topping and sour cream and whisk to combine. Fold in the container of whipped topping.

Arrange a layer of graham crackers to the bottom of an 8×11 dish. Top with 1/3 cup of caramel topping.

Layer bananas over the top of the caramel. Then spread 1/2 of the cream mixture on top of the bananas.

Then repeat the layers- graham crackers, caramel, bananas and ending with the cream.

Sprinkle cinnamon on top and put dessert in the fridge for at least 3 hours before serving.

Serve with additional bananas on top, as well as a drizzle of caramel.

To Freeze or Not to Freeze: The dessert is delicious served straight from the fridge after it’s been able to sit for a few hours. However I also loved it when it was partially frozen! I found it easier to serve and loved how it almost tasted like it had ice cream in it. I suggest refrigerating it, then putting it in the freezer for about an hour prior to serving. Then cut and serve with bananas and a drizzle of caramel on top.

If you don’t have an 8×11 dish: You can use an 8×8 square dish, just make 3 layers instead of 2 layers.

ENJOY!

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