Banana-caramel Icebox Cake

9 squares graham crackers
1 package vanilla pudding mix -- (small)
2 cups skim milk
2 medium bananas -- peeled and each cut in 18 rounds
2 tablespoons caramel topping
Topping:
2 squares graham crackers -- crushed into crumbs

Cover bottom of an 8 x 4 x 2 inch loaf pan with half the graham cracker squares. Beat pudding mix and skim milk according to package directions. Immediately pour half into loaf pan. Top with half the banana slices. Drizzle with the caramel sauce. Layer remaining crackers, pudding and bananas. Sprinkle cracker crumbs over top. Cover and refrigerate at least 8 hours for flavor to develop. To serve, spoon into dessert dishes.

Banana-caramel Icebox Cake printer friendly version located here. (Just the recipe. Nothing else.)
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