Step 1

Remove one dollop of whipped topping and place into a small piping bag fitted with a 1M tip. Cover and refrigerate.

Step 2

Mix together pudding, sour cream, and remaining whipped topping. Place into a piping bag. You may need to put the mixture into two bags.

Step 3

Use a knife to spread a thin amount of filling onto the bottom of a whole graham cracker.

Step 4

Place 4 graham crackers into a rectangle or square shape onto a serving platter, gently press the "frosted side" down onto the plate so it sticks. Pipe filling onto the graham crackers.

Step 5

Top with thin sliced strawberries and bananas. Repeat this five more times, ending with filling but not fruit.

Step 6

Cover and refrigerate overnight.

Step 7

The next day, uncover and pipe remaining whipped topping onto the cake in small areas. Top with sliced strawberries and bananas and serve immediately.