Chocolate Banana Graham Cracker Cake

Ingredients
1 package (3.9 ounces) Jell-O Chocolate Instant Pudding
1 cup cold milk
1 tub (8 ounces) Cool Whip™ whipped topping, thawed, divided
1 ripe banana, finely chopped
11 Honey Maid Graham crackers plus some crumbs

Directions
In a bowl beat the pudding mix and milk with a sturdy whisk
for about 2 minutes or until all of the dry mix is dissolved
and the pudding starts to get stiff. Add the bananas and 1 1/2
cups of the Cool Whip and stir just to combine.

Spread about 2 Tablespoons of the pudding mixture each on 10
of the graham crackers so it is evenly covered. Stack the
crackers upright on the long edge to make a square cake. The
last graham cracker covers the pudding side of the end.

Frost the top and sides of the cake with the remaining Cool
Whip and optionally sprinkle the top with some graham cracker
crumbs for decoration.

Refrigerate for at least 4 hours before slicing to serve. For
best presentation when serving cut across the grain to show the
layers of alternating pudding and graham cracker.

Serves: 4