1 C. all-purpose flour
1/2 C. butter or margarine, softened
1 C. finely chopped pecans
8 oz. package cream cheese, softened
1 C. confectioners’ sugar
8 oz. frozen whipped topping, thawed, divided in two
3 large firm bananas, sliced
1, 3.4 oz. package vanilla pudding mix
1 1/2 C. cold milk
Pecans for garnish (optional)
Combine flour, butter and pecans. Press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 350° for 25 minutes. Cool completely.
In a mixing bowl, beat cream cheese and sugar. Fold in 1 C. of whipped topping. Spread over the crust. Arrange bananas on top. In a bowl, whisk pudding mix and milk. Pour over bananas. Top with remaining whipped topping. Garnish with pecans, if desired. Refrigerate until serving.