Ingredients
- 4 medium firm bananas, sliced
- 1/2 cup lemon juice
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter or margarine, melted
- 1 cup sour cream
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (12 ounce) container frozen whipped topping, thawed
- 1/3 cup chopped pecans
Directions
- 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 mixing 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.
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