1/2 c. powdered sugar
8 oz. cream cheese
8 oz. Cool Whip
5-6 bananas
3 c. milk
2 sm. pkgs. vanilla instant pudding
1 pkg. sliced almonds

CRUST: Melt 1/2 cup butter. Crush 1 package graham crackers or more if needed. Mix together and pat into 13"x9" cake pan.

Mix 1/2 cup powdered sugar, 8 ounces cream cheese and 8 ounces Cool Whip. Beat until creamy. Spread on crust.

Slice 5 to 6 bananas and place on top of filling.

Mix 2 packages vanilla instant pudding with 3 cups milk. Pour on top of bananas. Put in refrigerator for 15 minutes, then spread with 8 ounces Cool Whip. Sprinkle with sliced almonds.