For the Crust

  • 2 cups graham cracker crumbs

  • 1 stick butter, melted

  • 2 tablespoons sugar

For the Filling:

  • 2 (3.4-ounce) packages instant banana pudding

  • 2 cups evaporated milk, chilled

  • 1 cup cold water

  • 2 cups (8-ounce tub) Cool Whip*

For the Topping:

  • Banana slices

  • 1 cup (1/2 of an 8-ounce tub) Cool Whip

  • Caramel sauce**

  • Graham cracker crumbs


  1. In a small bowl, thoroughly mix graham cracker crumbs, melted butter, and sugar. Then, press the mixture into the bottom of a 9X13-inch baking dish. Set aside.

  2. In a large mixing bowl, combine the pudding mix, milk, and cold water. With a hand mixer, beat the mixture for about two minutes. Then, let it stand for about one minute so that it firms up a little bit.

  3. After one minute, fold two cups of Cool Whip into the pudding mixture. Mix (by hand) until the Cool Whip is totally combined. Then, pour this mixture on top of the graham cracker crust in your baking dish.

  4. Refrigerate the dish until the pudding layer is firm. Let it sit overnight, but 3 hours should be enough time.

  5. After the pudding has firmed up, slice one banana and place banana slices on top of pudding. Then, spread the additional cup of Cool Whip over the dessert, covering the banana slices completely.

  6. When you’re ready to serve, drizzle the dessert with caramel sauce and top it all of with a dusting of graham crackers.

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