8 banana MoonPies (Use single or double decker MoonPies. Avoid the mini versions.)

16 oz. whipped topping (one tub)

5 oz. vanilla pudding (cook and serve)

5 bananas

12 oz. caramel syrup (1 bottle)

Instructions

Cut seven MoonPies into four strips. Place the strips, cut side up, in the bottom of a 9×13 baking dish or cake pan.

Prepare pudding according to package directions and pour it over the Moon Pies while still warm. Cover dish with foil and refrigerate until cold.

Top the Moon Pies with a generous drizzling of caramel sauce. Slice bananas on top, spread whipped topping over these, and then finish with another generous drizzling of caramel.

Chop up the remaining MoonPie into bite-sized pieces and scatter pieces on top. Cover again and refrigerate until ready to serve. You can serve it immediately, but it gets better after an hour in the fridge.

Editor’s Note: If chocolate MoonPies are your preferred flavor, you can skip the bananas and use chocolate syrup instead of caramel.