Ingredients
1 cup graham cracker crumbs1/2 cup ground pecans1/3 cup butter, melted1/4 cup sugar1 can (8 ounces) crushed pineapple3 medium firm bananas, peeled and cut into 1/4-inch slices1 package (8 ounces) cream cheese, softened3-1/2 cups cold milk2 packages (3.4 ounces each) instant lemon pudding mixTOPPING:1 carton (8 ounces) frozen whipped topping, thawed1/2 cup finely chopped pecans
Preparation
In a small bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13-in. x 9-in. dish.
Drain 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 bowl, beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes; beat on low speed just until combined. Spread over bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving.
