Ingredients
1 cup all-purpose flour1 cup finely chopped pecans1/2 cup butter, softened1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided3 large firm bananas, sliced1-1/3 cups cold milk1 package (3.4 ounces) instant vanilla pudding mixAdditional chopped pecans, optional
Preparation
In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack.
In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
