Banana Caramel Icebox Cake
9 graham cracker squares
1 pkg (4-serving size) vanilla instant pudding mix
2 cups milk
2 med. bananas, peeled and sliced into 18 rounds
2 tbsp caramel ice cream topping
fine crumbs from additional cracker squares, crushed.
Cover bottom of an 8-1/2 x 4-1/2 x 2-1/2-in (20 x 10 x 6-cm) loaf pan with half the cracker squares.
Beat pudding mix and milk according to package directions. Immediately pour half into pan, top with banana slices. Drizzle with the caramel sauce, layer remaining crackers, pudding and bananas. Sprinkle crumbs over top. Cover and refrigerate at least 8 hours.