Step 1

To make the crust whisk together melted butter and graham cracker crumbs, Press the mixture into the bottom of 13 x 9 inches dish, then place in the fridge to firm.

Step 2

To make the caramel, melt ½ cup of butter into a heavy saucepan, then stir in light brown sugar and cook over medium- low heat for 5 minutes, or until the sugar has dissolved. Add the condensed milk , and bring the mixture to a boil. Cook for 2 minutes, or until it get brown color. Keep stirring constantly so the caramel doesn’t stick to the bottom of the pan. Set aside to cool.

Step 3

When the caramel cools completely, spread over the crust and arrange sliced bananas on top, gently press the bananas into the caramel, and place in the fridge.

Step 4

To make the filling, mix instant pudding mix and milk. Then beat in the whipped cream and spread over the bananas. Place in the fridge to set.

Step 5

Finally top with whipped cream and drizzle with caramel sauce if desired and swirl the caramel with a toothpick.

Step 6

Place in the fridge for 4 hours before serving.

Step 7

Garnish with chopped pecans, graham cracker coarse crumbs and banana slices if desired.