Banana Cream Supreme
1 1/4 cups chopped graham cracker squares
1/4 cup butter, melted
3 tablespoons sugar
1 cup sour cream
1/2 cup cold milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
1 container (12 ounces) frozen whipped topping, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated
Chop graham crackers; place in a bowl. Add butter and sugar; mix well. Press
crumb mixture onto flat bottom of springform pan. In a classic batter bowl, whisk sour cream
and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add
whipped topping, mixing until well blended.
Spread half of filling over crust.
Slice bananas; arrange over filling. Spread remaining filling over bananas.
Grate pecans over top. Garnish as desired with fresh fruit/mint leaves.
serve, remove collar from pan; cut into 12 wedges.
Yield: 12 servings