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graham cracker crumbs ground pecans butter sugar pineapple bananas cream cheese cold milk topping frozen whipped topping pecans
Viewed: 15 - Published at: 7 years agoIngredients
- 1 cup graham cracker crumbs
- 1/2 cup ground pecans
- 1/3 cup butter, melted
- 1/4 cup sugar
- 1 can (8 ounces) crushed pineapple
- 3 medium firm bananas, peeled and cut into 1/4-in. slices
- 1 package (8 ounces) cream cheese, softened
- 3-1/2 cups cold milk
- 2 packages (3.4 ounces each) instant lemon pudding mix
- Topping:
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup finely chopped pecans
Method
- In a bowl, combine the graham crackers crumbs, pecans, butter and sugar. Press into a ungreased 13-in. x 9-in. x 2-in. baking dish.
- Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust.
- In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes; beat on low speed just until combined. Spread over the bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving. (Keep leftovers refrigerated but do not keep covered I found they got to wet on the bottom if covered). Yield: 15 servings.
- See other recipes at: www.havefunbaking.com
- And check out: www.lovetobakeandcook.blogspot.com
