Chocolate Banana Icebox Cake

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups milk
• 7 oz. plain Greek-style yogurt
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup COOL WHIP Whipped Topping, thawed
• 6 graham cracker sheets
• 25 vanilla wafers
• 2 tablespoons chocolate, melted
• 3 bananas, sliced

1. In a medium sized bowl combine instant vanilla pudding and milk together with a whisk.
2. Add yogurt and cream cheese to pudding.
3. Mix well.
4. Fold in COOL WHIP.
5. Place graham cracker sheets in a single layer on the bottom of a 9x13 pan.
6. Top the graham crackers with half of the pudding mixture, spreading evenly across crackers.
7. Top pudding mixture with half of the sliced bananas.
8. Drizzle with half of the melted chocolate.
9. Top the above layer with a single layer of vanilla wafers, remaining bananas, and the remaining pudding mixture.
10. Drizzle chocolate on top.
11. Refrigerate for a minimum of 4 hours or overnight.

milk, yogurt, philadelphia cream cheese, graham cracker sheets, vanilla wafers, chocolate, bananas

Taken from www.kraftrecipes.com/recipes/chocolate-banana-icebox-cake-167159.aspx (may not work)