Banana Cream Supreme Recipe
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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.

To serve, remove collar from pan; cut into 12 wedges.

Yield: 12 servings

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