Whip your cream, adding 1 tablespoon of sugar and 1 teaspoon vanilla near the end. Set aside ½ cup.

In another bowl, make the banana pudding according to the package instructions.

Fold the whip cream (except for the ½ cup you set aside) into the banana pudding.

In another bowl, combine graham crackers with melted butter, and 1 tablespoon of sugar.

To make the pudding pops, fill the bottom of a dixie cup with spoonful of the graham cracker mixture, top with a little of the pudding mixture, then add some sliced banana. Fill the rest with pudding. Tope with some of the set aside whipped cream. Makes about 12. Add a popsicle stick, and place in the freezer for at least 6 hours to set. To release the pudding pop from the dixie cup, run it under hot water for a few seconds.