INGREDIENTS

6.8 ounce (2 3.4-ounce) boxes instant banana cream pudding mix
3 cups cold milk
16 ounce (2 8-ounce) containers whipped topping
3 sleeves graham crackers
fresh banana slices for garnish

INSTRUCTIONS

In a large bowl, add the banana cream mix and the milk, whisk until combined, and then continue to mix until it starts to thicken, about 1 minute.
Fold in 1 container of whipped topping. Set aside.
Place 1/4th of the graham crackers into the bottom of a 9×13 baking dish. You may need to break some of the graham crackers up to fit.
Add ⅓ of the pudding mixture on top and smooth it out. Repeat 2 more times. Add the last of the graham crackers on top, you will have a couple of small pieces left over, but that’s okay, keep them for garnish if desired.
Smooth out the remaining container of whipped topping so none of the graham crackers are exposed. Cover with plastic wrap and place in the fridge for at least 6 hours, or even best overnight.
Top with some of the crushed leftover graham crackers and fresh banana slices if desired, slice and serve.

NOTES
Storage:

To Store: Keep your icebox cake in the fridge for up to 4 days covered with plastic wrap.
To Freeze: This icebox cake freezes well for up to 3 months. It’s also delicious served slightly frozen.
Tips:
This cake needs to sit for at least 6 hours so the pudding mixture can set and the graham crackers can absorb the pudding/whipped topping and become soft.
For easy slicing, run a sharp knife under hot water and dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.
Make sure your bananas are ripe bananas for the garnish. Otherwise, the slices will be too firm and not sweet enough to match the dessert.
An offset spatula is a perfect tool for smoothing each layer into the pan.