Banana Split Cake (adapted from Taste of Home)
16 oz frozen whipped topping, thawed
1 cup sour cream
1 pkg. instant vanilla pudding
1 (8 oz) can crushed pineapple, drained
24 to 30 graham crackers
4 bananas, sliced
chocolate syrup, sliced strawberries
1. Mix whipped topping, sour cream, and pudding until blended. Fold in pineapple.
2. Arrange 4 to 5 graham crackers in the bottom of 9X13 pan. Spread 1/3 pudding mixture on top of crackers. Top with 1/3 of sliced bananas. Repeat the layer two more times. Cover and refrigerate.
3. Before serving, top with syrup and strawberries.
Speaking of summer...A fellow teacher asked me to make a teeny, tiny little mermaid outfit for a photo shoot. It was so tiny, I wasn't sure a newborn would fit in it. Well, I was wrong. My first attempt to crochet something for a newborn photo shoot went from this