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Ingredients

18 cinnamon graham crackers, broken in half 1 (8 ounce) package cream cheese, softened ¾ cup MUSSELMAN'S® Apple Butter 1 vanilla pudding, dry mix (2.3 oz.) 1 (8 ounce) container whipped topping, thawed 6 bananas, sliced (medium ripe but still firm) Caramel sauce, for garnish

Nutrition Info

437.3 calories carbohydrate: 68.2 g cholesterol: 27.5 mg fat: 17.7 g fiber: 3 g protein: 4.8 g saturatedFat: 11.4 g servingSize: - sodium: 344.4 mg sugar: 36.4 g transFat: : - unsaturatedFat: : -

Line a deep 9x9-inch baking pan with parchment paper.
Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
Fold in the whipped topping using a spatula, until the mixture is combined.
Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
Repeat a third time.
Chill at least 2 hours or overnight.
Serve topped with caramel sauce drizzle.

9 servings

For a make-n-take dessert, this icebox cake is a party favorite!