16 graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup butter or margarine, melted
3 tablespoons sugar
1 container (12 oz) frozen whipped topping, thawed
1 container (8 oz) sour cream
1 package (3.4 oz) vanilla instant pudding and pie filling
3 medium bananas, sliced
2 tablespoons pecan halves, grated
strawberry fans (optional)
- Finely crush graham crackers in large resealable plastic food storage bag; place in Small Batter Bowl. Add butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan.
- In Classic Batter Bowl, whisk whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of the filling over crust. Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas.
- Grate pecans over top using Deluxe cheese grater. Refrigerate at least 30 minutes.
- Run Quikut Paring knife around sides of dessert; release collar from pan and carefully remove. Cut into wedges. Garnish each serving with a strawberry fan, if desired.
Yield: 12 servings