Fruit and Pudding Dessert
1 cup graham cracker crumbs
1/2 cup ground pecans
1/3 cup butter, melted
1/4 cup sugar
1 can (8 ounces) crushed pineapple
3 medium firm bananas, peeled and cut into 1/4-in. slices
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup finely chopped pecans
In a bowl, combine the graham crackers crumbs, pecans, butter and sugar. Press into a ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust.
In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes; beat on low speed just until combined. Spread over the bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving. (Keep leftovers refrigerated but do not keep covered I found they got to wet on the bottom if covered). Yield: 15 servings.
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Pairs Well With
This dessert was a huge hit when I made it for a family supper. It is easy to make and it is a perfect, light ending to a big meal. Add it to your Thanksgiving dessert menu and see how many compliments you receive. Can be made in advance by a couple days, it will only get better.