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Banana Cream Supreme

Source: The Pampered Chef

1 1/4 cups chopped graham cracker squares
1/4 cup butter, melted
3 tablespoons granulated sugar
1 cup sour cream
1/2 cup cold milk
1 (3.4 ounce) box vanilla instant pudding and pie filling
1 (12 ounce) container frozen whipped topping, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated

Chop graham crackers using Food Chopper. Place in 1 quart Batter Bowl. Add butter and sugar; mix well with Skinny Scraper. Press crumb mixture onto flat bottom of Springform Pan.

In Classic 2 quart Batter Bowl, whisk sour cream and milk using 10-inch Whisk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of 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. Garnish as desired with fresh fruit/mint leaves.

To serve, remove collar from pan; cut into 12 wedges.

Yield: 12 servings

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