Ingredients
- 1-1/2 cups crushed wafers (about 60)
- 1/2 cup chopped pecans
- 1/3 cup butter or margarine, melted
- 3 or 4 bananas, sliced
- 3 cups cold milk
- 2 packages (4-oz.size ea.) Jell-o vanilla flavor instant pudding and pie filling
- 2-1/2 cups thawed cool whip topping
Directions
Preheat oven to 325 degrees F. Mix wafer crumbs, pecans and butter in a 13x9-inch baking dish; press firmly onto bottom of dish. Bake 8 minutes. Cool 10 minutes.
Top crust with banana slices. Pour milk into a large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes, or until well blended. Spoon 2 cups of the pudding over the banana layer. Gently stir 1 cup of the whipped topping into the remaining pudding; spoon over the pie. Top with remaining 1-1/2 cups whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.
Makes 16 servings
By Connie from Cotter, AR
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