Banana Cream Supreme

 

16 graham cracker squares (approximately 1 ¼ cups crushed)

¼ cup butter or margarine, melted

3 tablespoons sugar

1 container (12 oz) frozen whipped topping, thawed

1 container (8 oz) sour cream

1 package vanilla instant pudding and pie filling

4 medium bananas, sliced

2 tablespoons pecan halves, grated

 

1. Finely crush graham crackers in large resealable plastic food storage bag; place in a small bowl.  Add butter and sugar; mix well.  Press crumb mixture onto bottom of springform pan.

 

2. In a medium bowl, whisk whipped topping and sour cream until blended.  Add pudding mix; whisk until mixture is well blended and smooth.  Spread half of the filling over crust.  Slice bananas and arrange over filling.  Spread remaining filling over bananas.

 

3. Grate pecans over top.  Refrigerate at least 30 minutes.

 

4. Run knife around sides of dessert; release collar from pan and carefully remove.  Cut into wedges.

 

* Note:  The bananas turn brown quickly so it’s best to prepare and serve this dessert in the same day.