Banana Cream Supreme

Yield: 12 servings

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. To serve, remove collar from pan; cut into 12 wedges.

Attribution

Recipe credit: Pampered Chef