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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