Creamy Banana Pecan Pie

• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• 1/2 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 3 large firm bananas, sliced
• 1-1/3 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Additional chopped pecans, optional

1. In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350u0b0 for 25 minutes. Cool completely on a wire rack.
2. In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

flour, pecans, butter, cream cheese, sugar, frozen whipped topping, bananas, cold milk, pecans

Taken from www.tasteofhome.com/recipes/creamy-banana-pecan-pie/ (may not work)