3 medium (firm) bananas, peeled and cut into 1/4 inch slices
1 (8 oz.) package cream cheese, softened
3 1/2 cups cold milk
2 package (3.4 oz. each) lemon pudding mix
Topping:
1 (8 oz.) carton coolwhip, thawed
1/2 cup chopped pecans
Directions
In large bowl, add graham cracker crumbs, pecans, butter and sugar. Press into 9x13 inch pan. Drain pineapple (but reserve the juice), set aside. Place bananas and reserved pineapple juice in small bowl and let sit 10 minutes, then drain juice off of bananas. Arrange bananas in single layer over crust in pan. In a large bowl, beat cream cheese until smooth. Gradually add in milk then pudding mixes. Beat on low speed until combined. Spread over bananas and top with pineapple. Spread Cool Whip on top of this then sprinkle with pecans. Cover and chill for 2 hours.
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