Ingredients:

1 package (3.9 ounces) chocolate instant pudding

1 cup cold milk

1 tub (8 ounces) whipped topping, thawed, divided

1 banana, chopped

11 graham crackers, broken in half (22 squares), divided

Directions:

Beat pudding mix and milk in medium bowl with whisk 2 minutes. Gently stir in 1 1/2 cups whipped topping and bananas.

Spread 1 rounded tablespoon pudding mixture onto each of 20 graham squares. Stack grahams together, then stand on edge on serving platter to make an 8 1/2-inch loaf. Frost with remaining whipped topping. Crush remaining graham squares; sprinkle over loaf. Refrigerate 4 hours.

Make ahead: Prepare dessert as directed. Freeze until firm; cover with plastic wrap and store in freezer up to 2 weeks. Thaw in refrigerator 1 hour before serving. Makes 10 servings.

Nutrition:

Each serving contains 190 calories, 1 gram fiber, 7 grams fat, 280 mg sodium, 19 grams sugar, 33 grams carbohydrates, 2 grams protein.