Ingredients
1 carton (16 ounces) frozen whipped topping, thawed
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: chocolate syrup, halved fresh strawberries and additional banana slices
Preparation
In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times.
Cover and refrigerate overnight.
Before serving, top with chocolate syrup, strawberries and banana slices.
