From Andie Evans
Makes 10 servings
Time: 30 minutes plus chilling (overnight)
1 carton (16 oz.) cool whip
1 c. (8 oz.) sour cream
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (8 oz.) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
chocolate servings, halved fresh strawberries and additional banana slices, for topping
In a large bowl, mix the cool whip, sour cream and pudding mix until blended. Fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag and fill with pudding mixture.
On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers, top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
Before serving, top with chocolate syrup, strawberries and banana slices.
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