Pudding and Fruit Dessert
This is a great pie to make for a Saturday night hearty dinner. It's light and nutritious, since it uses bananas and pineapples and milk. And I don't know about you, but since cream cheese is a dairy product, I count it as nutritious too.
1 cup graham cracker crumbs
1/2 cup ground pecans
1/3cup butter, melted
1/4 cup sugar
1 8-ounce can crushed pineapple
3 medium firm bananas, sliced
1 package cream cheese
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix
Topping:
1 carton (8 ounces) frozen whipped topping
1/2 cups finely chopped pecans
In a bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13-inch x 9-inch x 2-inch dish.
Drain the pineapple, reserving juice, set pineapple aside.
Place bananas in a small bowl; add reserved juice. Let stand for 5 minutes; drain.
Arrange bananas in a single layer over crust.
Arrange pineapple over bananas.
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 with whipped topping; sprinkle with chopped pecans.
Cover and refrigerate for at least 2 hours before serving. |
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