Ingredients for Banana Cream Supreme
- Graham Crackers
- 6 tablespoons (3 ounces) melted margarine
- ¼ cup granulated sugar
- Low Fat Sour Cream
- Skim Milk
- Vanilla Instant Pudding Mix
- Cool Whip Lite
- 3 ripe bananas, sliced
- ¼ cup chopped pecans
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How to Make Banana Cream Supreme
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted margarine, and sugar in a medium bowl. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden.
- Let cool completely.
- In a large bowl, whisk together sour cream and milk until smooth.
- Add instant pudding mix and whisk until completely dissolved.
- Gently fold in the thawed whipped topping until just combined.
- Spread half of the pudding mixture evenly over the cooled crust.
- Arrange sliced bananas over the pudding layer.
- Spread the remaining pudding mixture over the bananas.
- Sprinkle chopped pecans evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely.
- Before serving, carefully remove the sides of the springform pan.
- Cut into wedges and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
102g
Fat
27g
Carbs
12g
