Banana Crunch Bread
INGREDIENTS:
24 Graham cracker squares (2
-1/2 inches each),
-approximately 2 cups
-chopped
1/2 c Butter or margarine; melted
1/4 c Sugar
1 pk (12 oz) cool whip or whipped
-topping (thawed)
1 pk (3/4 oz) instant vanilla
-pudding mix
1 c Sour cream
3 Bananas
1/3 c Pecans
24 Graham cracker squares (2
-1/2 inches each),
-approximately 2 cups
-chopped
1/2 c Butter or margarine; melted
1/4 c Sugar
1 pk (12 oz) cool whip or whipped
-topping (thawed)
1 pk (3/4 oz) instant vanilla
-pudding mix
1 c Sour cream
3 Bananas
1/3 c Pecans
(from the Pampered Chef)
Coarsely chop graham crackers. Combine graham crackers, butter and sugar. Press into bottom and up sides of 9-inch Springform Pan. Combine whipped topping, pudding and sour cream in bowl. Pour half of filling over the crust. Slice bananas. Layer bananas on top. Pour remaining filling over bananas. Finely chop pecans and sprinkle over top. Sets immediately but can be refrigerated to chill.
Yield 10 -12 servings.
(This is a REALLY good dessert for unexpected company --
quick and it looks and tastes like you spent alot of time in preparation)
Coarsely chop graham crackers. Combine graham crackers, butter and sugar. Press into bottom and up sides of 9-inch Springform Pan. Combine whipped topping, pudding and sour cream in bowl. Pour half of filling over the crust. Slice bananas. Layer bananas on top. Pour remaining filling over bananas. Finely chop pecans and sprinkle over top. Sets immediately but can be refrigerated to chill.
Yield 10 -12 servings.
(This is a REALLY good dessert for unexpected company --
quick and it looks and tastes like you spent alot of time in preparation)