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Banana Cream Dessert

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB2, B3, B6, B9, B12, D
    MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 c. butter, softened

    2. 1 c. all-purpose flour

    3. 1 c. finely chopped pecans, divided

    4. 1 (8 oz.) pkg. cream cheese, softened

    5. 1 c. powdered sugar

    6. 1 (12 oz.) carton frozen whipped topping, thawed & divided

    7. 1 (3 1/2 oz.) can flaked coconut

    8. 2 (3 3/4 oz.) pkgs. vanilla instant pudding & pie filling

    9. 3 c. cold milk

    10. 3 lg. bananas, sliced

    Instructions Jump to Ingredients ↑

    1. Cut butter into flour until mixture resembles coarse meal; stir in 1/2 cup pecans. Press flour mixture into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 minutes; let cool completely.

    2. Combine cream cheese and powdered sugar, beating until fluffy; stir in 1 cup whipped topping. Spread over crust and sprinkle with coconut. Combine pudding mix and milk; beat 2 minutes at medium speed of electric mixer. Spread over coconut layer and top with bananas. Spread remaining whipped topping over bananas; sprinkle with remaining pecans. Store in refrigerator. Yield: 15 servings.

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