Ingredients:
- 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
Cooking Instructions:
- 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.
Recipe Source: BSB Butter With A Side of Bread
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