Fruit And Pudding Dessert

• 1 cup graham cracker crumbs
• 1/2 cup ground pecans
• 1/3 cup butter, melted
• 1/4 cup sugar
• 1 (8 ounce) can crushed pineapple
• 3 medium firm bananas, peeled and cut into 1/4 inch slices
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups cold milk
• 2 (3 1/2 ounce) packages instant lemon pudding mix
• TOPPING
• 1 (8 ounce) carton frozen whipped topping, thawed
• 1/2 cup finely chopped pecans

1. In a bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13x9x2-inch dish.
2. Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust.
3. In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk.
4. Add pudding mixes; beat on low speed just until combined.
5. Spread over the bananas; top with pineapple.
6. Spread with whipped topping; sprinkle with chopped pecans.
7. Cover and refrigerate for at least 2 hours before serving.

graham cracker crumbs, ground pecans, butter, sugar, pineapple, bananas, cream cheese, cold milk, topping, frozen whipped topping, pecans

Taken from www.food.com/recipe/fruit-and-pudding-dessert-190046 (may not work)