16 honey Graham cracker sheets (divided)
5 bananas, peeled and sliced
2 quarts of whole milk
Vanilla or banana instant pudding, 5 ounces (1 box)
8 oz. softened cream cheese (1 box)
1 can sweeten condensed milk, 14 oz
12 ounces (1 container) thawed Cool Whip
7 1/2 Graham cracker sheets line the bottom of a 9×13 baking dish, broken up to fit. On top of the cracker layer, arrange banana slices.
Whisk the milk and pudding together quickly in a large mixing basin until smooth and thick.
Cream the cream cheese and sweetened condensed milk together in a separate dish using a handheld mixer. Beat in the Cool Whip until it’s just combined.
Combine the two liquids in a blender until smooth, then pour half of it over the banana slices.
Place another layer of crackers and cream mixture on top.
Crush the remaining Graham cracker in a tiny plastic bag and sprinkle it over the top of the dessert.
Refrigerate for at least 4 hours or overnight, covered.