Ingredients
1 carton (16 ounces) frozen whipped topping, thawed1 cup sour cream1 package (3.4 ounces) instant vanilla pudding mix1 can (8 ounces) crushed pineapple, drained24 whole graham crackers2 medium bananas, slicedToppings: Chocolate syrup, halved fresh strawberries and additional banana slices
Preparation
In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag.
On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight.
Just before serving, top with chocolate syrup, strawberries and additional banana slices.
