๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
๐ ๐จ๐ซ ๐ญ๐ก๐ ๐๐ซ๐๐ก๐๐ฆ ๐๐ซ๐๐๐ค๐๐ซ ๐๐ซ๐ฎ๐ฌ๐ญ:
โข 12 graham cracker sheets
โข ยผ cup sugar
โข ยผ cup butter, melted
๐ ๐จ๐ซ ๐ญ๐ก๐ ๐๐ข๐ ๐ ๐ข๐ฅ๐ฅ๐ข๐ง๐ :
โข 2 bananas
โข 1 11oz package caramels, unwrapped
โข ยผ cup heavy cream
โข 1 3.5 oz instant vanilla pudding mix
โข 1 3.5 oz instant banana cream pudding mix
โข 2ยฝ cups milk
โข 8 oz cool whip
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
1. Crush your graham crackers into a fine crumb. (It should make about 1ยฝ cups).
2. Mix together your sugar with your graham cracker crumb in a medium sized bowl.
3. Pour your melted butter over the top of your crumb and mix it all together.
4. Pour your crust mixture into the bottom of a 9 inch pie crust pan and press down on the bottom and the edges.
5. Cut your bananas into slices and lay them over your graham cracker crust.
6. Combine your caramels and heavy cream in a small sauce pan. Heat over medium until caramels are melted and smooth, stirring throughout.
7. Pour caramel over banana slices (reserve about ยผ cup if desired for later).
8. Pour your pudding mixes into a large bowl and pour your milk over it and stir together. Add ยฝ cup of cool whip to the pudding mixture and mix well.
9. Pour pudding mixture over caramel and smooth top. Place in fridge to set for about 3 hours.
10. Top with remaining cool whip and additional bananas before serving.