1 c. flour
½ c. butter softened
1 cup finely chopped pecans
8 oz cream cheese
1 c. powdered sugar
8 oz. cool whip
3 lg. bananas, sliced
1 pkg. instant vanilla pudding
1 1/3 c. cold milk
Additional chopped pecans
Combine flour, butter & pecans. Press into the bottom/sides of a greased 9” pie plate. Bake at 350 for 25 minutes. Cool completely. Beat cream cheese and sugar; fold in 1 cup cool whip. Spread over crust. Arrange bananas on top. In bowl, whisk pudding & milk. Immediately pour over bananas. Top with cool whip, and garnish with pecans. Refrigerate until ready to serve.
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