In a large mixing bowl, whisk together the instant banana cream pudding mix and milk. Continue to whisk for about 2 minutes, or until the pudding thickens.
Gently fold in 18 ounces of thawed frozen whipped topping into the pudding mixture until it’s well combined.
In your 9x13 inch baking dish, arrange a layer of graham cracker squares at the bottom.
Spread half of the banana pudding mixture over the layer of graham crackers, smoothing it out evenly.
Slice two bananas and layer them over the pudding mixture.
Add another layer of graham crackers on top of the sliced bananas, followed by the remaining pudding mixture.
Spread the remaining 2 cups of whipped topping over the final layer of pudding.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
