Fall is right around the corner with its cooler temps, pumpkin spice, and beautiful foliage. But I’m just not quite ready to give up on summer with its warm breezes, rushing waters, and easy desserts yet.
I found my inspiration for the recipe I’m going to share with you today here while perusing Pinterest one day for ways to use up all the extra graham crackers I had from making smores. It has instantly become a big hit among co-workers, friends, and family! My favorite thing about this recipe is how easy it is to change it up. If you don’t like pineapple – just simply don’t add them, or put in more bananas.
While it is easy, this dessert definitely needs to be made ahead of time. that’s just part of it’s charm to make it one of those perfect light, summery desserts.
Ingredients
- 1 carton frozen whipped topping, thawed
- 1 cup sour cream
- 1 package instant vanilla pudding mix
- 1 can crushed pineapple, drained
- 24 whole graham crackers
- 2 medium bananas, sliced thin
- your favorite toppings - like strawberries and chocolate syrup
Instructions
- In a large bowl, mix the whipped topping, sour cream, and pudding mix until well blended and smooth. Fold in pineapple.
- On a flat surface arrange four graham crackers in a rectangle. Spoon pudding mixture over the crackers and top with banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight.
- Arrange sliced fruit on top. Drizzle with chocolate and serve.
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Love the simplicity of this dish. And that it doesn’t require turning on the oven and heating up the kitchen!