Ingredients
4 medium firm bananas, sliced1/2 cup lemon juice1-1/2 cups graham cracker crumbs (about 24 squares)1/4 cup sugar1/2 cup butter, melted1 cup sour cream1 package (3.4 ounces) instant vanilla pudding mix1 carton (12 ounces) frozen whipped topping, thawed1/3 cup chopped pecans
Preparation
Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan.
In a small bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.
