Ingredients

Instructions

  1. Line banana slices on the bottom of the graham crust.
  2. In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir.
  3. Pour mixture over the bananas and refrigerate about 3 hours or until set.
  4. When ready to serve, cover with the remaining whipped topping and drizzle over caramel.