Banana-caramel icebox cake

9 graham cracker squares            2 tbsp. caramel icecream topping
 1 sm. pkg. instant vanilla pudding  2 cups skim milk
 2 med. size bananas, peeled and each cut in 18 rounds
 Topping: fine crumbs from 2 additional graham crackers squares, crushed
 Cover bottom of an 8 x 4 x 2 inch loaf pan with half the graham cracker
 squares. Beat pudding mix and skim milk according to package directions.
 Immediately pour half into loaf pan. Top with half the banana slices.
 Drizzle with the caramel sauce. Layer remaining crackers, pudding and 
 bananas. Sprinkle cracker crumbs over top. Cover and refrigerate at least
 8 hours for flavor to develop. To serve, spoon into dessert dishes. Makes
 6 servings. Per serving: 196 cal., 4g pro., 43g car, 2g fat, 2mg chol,
 383mgsod.