Triple-Layer Banana Cream Pie Bars

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
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• 3 cups cold milk
• 2 packages (4 oz.) Jell-o vanilla flavor instant pudding and pie filling
• 2-1/2 cups thawed cool whip topping

Directions:

1. Preheat oven to 325 degrees F.
2. Mix wafer crumbs, pecans and butter in a 13x9 inch baking dish; press firmly onto bottom of dish. Bake 8 minutes. Cool 10 minutes.
3. 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.
4. Spoon 2 cups of the pudding over the banana layer.
5. Gently stir 1 cup of the whipped topping into the remaining pudding; spoon over the pie.
6. Top with remaining 1-1/2 cups whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.

Makes 16 servings.

By Connie from Cotter, AR