Banana Cream Dessert
Adapted from Cooks.com
1 and 1/2 c. graham cracker crumbs
1/3 c. melted butter or margarine
3 T. sugar
1 c. powdered sugar
8 oz. pkg. cream cheese, softened
12 oz. Cool Whip
2 (3.4 oz.) boxes instant vanilla pudding
3 c. milk
Stir together crust ingredients and press into the bottom of a 9 x 13 pan. Cook at 350 degrees for 5-10 minutes (I usually do about 8). Cool.
Mix together in a bowl (using a mixer) powdered sugar, cream cheese, and 9 oz. of the cool whip. Spread over crust. Cover with sliced bananas.
Mix 2 boxes of pudding with milk for a couple minutes and spread over bananas. Refrigerate for at least an hour to allow to set up. Spread the rest of the cool whip on top before serving (this can also be done in advance).
-- I allow it to set up for at least an hour in the fridge, but the recipe didn’t say to do that. I just like to make sure it’s set before serving.