Smooth the remaining container of whipped topping so that none of the graham crackers are exposed. Cover with plastic wrap and place in the refrigerator for at least 6 hours, or even better overnight.
Top with some of the leftover graham cracker crush and fresh banana slices if desired, slice and serve.
Remarks:
Storage:
To store: Store your iced cake in the refrigerator for up to 4 days covered with plastic wrap.
To freeze: This cooler cake freezes well for up to 3 months. It is also delicious served lightly iced.
Advice:
This cake needs to sit for at least 6 hours for the pudding mixture to set and the graham crackers to absorb the pudding/whipped topping and become soft.
For easy slicing, run a sharp knife under hot water and dry completely. The metal will retain the heat and allow it to slide easily through the layers.
Make sure your bananas are ripe bananas for garnish. Otherwise, the slices will be too firm and not sweet enough to pair with the dessert.
An offset spatula is a perfect tool for smoothing out each layer in the mold.