01 -
Line a 9×13-inch baking dish with foil. Arrange a single layer of graham cracker squares evenly on the bottom, breaking some as needed to fit.
02 -
In a medium bowl, whisk vanilla pudding mix with 1.5 cups of cold milk until smooth. Fold in 1 cup of whipped topping gently. Pour mixture over the graham cracker base and spread evenly.
03 -
Place another layer of graham cracker squares over the vanilla pudding layer, covering it entirely.
04 -
In a separate bowl, whisk chocolate pudding mix with remaining 1.5 cups of cold milk until smooth. Fold in remaining 1 cup of whipped topping. Spread this mixture evenly over the graham cracker layer.
05 -
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow layers to set fully.
06 -
Before serving, slice the banana thinly and arrange evenly over the chocolate pudding layer. Crush one graham cracker and sprinkle the crumbs on top. Slice and serve chilled.