LAYERED BANANA

INGREDIENTS

• 2 cups crushed graham crackers
• 1/2 cup butter, melted
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla
• 1/4 cup refined sugar
• Tablespoons 2 + 3/2 cups cold milk, divided
• 16 ounces Cool Whip sauce, divided
• 1 (23-ounce) container frozen, chilled and ready-to-drink
• 1 (20-ounce) can crushed pineapple. . ; put aside.

In a medium bowl, combine crushed graham crackers and melted butter. Blend the mixture until smooth. Now put the leftovers in your baking dish and shape them into the same shape. Then place the baking dish in your refrigerator until you are ready for the next step.
In another medium bowl, mix cream cheese, sugar, 2 T milk, and vanilla with a hand mixer on medium speed. Blend until smooth and creamy. Then, using a rubber spatula, mix 8 ounces of Cool Whip thoroughly. Once the mixture is fully combined, remove your baking dish from the refrigerator and spread the whipped cream mixture over the graham cracker crumbs.
Pour the dried herbs and pineapple over the cream cheese mixture and distribute evenly. It doesn’t matter which seed you plant first.
Mix two boxes of banana cream instant pudding with 3/2 cup cold milk. Bake for a few minutes until the crust begins to thicken. Then use a plastic spatula to spread the batter over the fruit. Let the dessert sit for about 5 minutes so that the pudding hardens a little.
Spread the remaining 20 cm of Cool Whip over the dessert as evenly as possible. Drizzle (or pour, if desired) the chocolate sauce over the Cool Whip. Let the dessert cool in the refrigerator for at least 4 hours before serving or overnight.