I will make this banana cream dessert for our Easter dinner. The picture is of some of the bananas that I'll use. I'm publishing this now - in the event that you are looking for a great dessert for your Easter dinner.
INGREDIENTS:
1 cup flour
1 cup finely chopped pecans
1/2 cup softened butter
8 ounce package cream cheese (softened)
1 cup powdered sugar
8 ounce container of frozen whipped topping (thawed and divided
3 large firm bananas (sliced)
1 1/3 cups cold milk
3.4 ounce package instant vanilla pudding mix
DIRECTIONS: Preheat oven to 350 degrees.
Combine the first 3 ingredients (flour, pecans and butter)
Press into the bottom and up the sides of a greased 9-inch pie pan.
Bake in preheated oven 23 - 25 minutes. Cool completely
In a small bowl combine and beat the next two ingredients (cream cheese and powdered sugar)
Fold in the thawed whipped topping and spread over the cooled crust.
Slice and arrange the bananas on top.
In another bowl, whisk the milk and instant pudding mix for two minutes and pour over the bananas.
Top with the remaining whipped topping and garnish with pecans (optional)
Chill for 3 - 4 hours before serving. (Serves 6 - 8)