1 box vanilla instant pudding mix 3 cups half and half 15 graham cracker sheets 3 medium bananas 8 oz Cool Whip
9 maraschino cherries Chocolate syrup Finely chopped peanuts Whipped cream Rainbow sprinkles
Whisk together the instant pudding mix and the half and half milk in a mixing bowl, about 1-2 minutes, until it starts to thicken. Let sit for 5 minutes.
Line the bottom of an 8×8 baking pan with graham crackers. Break them as needed to get an even layer.
Spread half of the pudding over top the layer of graham crackers.
Place a single layer of sliced banana on top of the pudding.
Add another layer of graham crackers, then the remaining pudding, and then the rest of the sliced bananas.
Place a final layer of graham crackers on top.
Evenly spread the Cool Whip on top.
Cover the pan with plastic wrap or a lid and refrigerate for at least 6-8 hours, but overnight is best.
Right before serving add the toppings and garnishes.
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