Fruit And Pudding Dessert

• 1 cup graham cracker crumbs
• 1/2 cup ground pecans
• 1/3 cup butter, melted
• 1/4 cup sugar
• 1 can (8 ounces) crushed pineapple
• 3 medium firm bananas, peeled and cut into 1/4-in. slices
• 1 package (8 ounces) cream cheese, softened
• 3-1/2 cups cold milk
• 2 packages (3.4 ounces each) instant lemon pudding mix
• Topping:
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup finely chopped pecans

1. In a bowl, combine the graham crackers crumbs, pecans, butter and sugar. Press into a ungreased 13-in. x 9-in. x 2-in. baking 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. Add pudding mixes; beat on low speed just until combined. Spread over the bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving. (Keep leftovers refrigerated but do not keep covered I found they got to wet on the bottom if covered). Yield: 15 servings.
4. See other recipes at: www.havefunbaking.com
5. And check out: www.lovetobakeandcook.blogspot.com

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

Taken from www.epicurious.com/recipes/member/views/fruit-and-pudding-dessert-50101722 (may not work)