Banana Pudding With Graham-Cracker Crunch

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 1/3 cup milk chocolate chips, melted
• 4 bananas, sliced
• 5 1/8 ounces instant vanilla pudding, prepared and chilled (can sub 1 Large Sized Box of Cook & Serve or Your Own Recipe)
• 1 cup cold heavy cream, whipped to firm peaks with 1 teaspoon vanilla extract and 1 tablespoon confectioners' sugar

1. Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
2. Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-).
3. In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
4. Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.

graham cracker crumbs, butter, milk chocolate chips, bananas, vanilla pudding, cold heavy cream

Taken from www.food.com/recipe/banana-pudding-with-graham-cracker-crunch-381855 (may not work)