Banana Cream Supreme Recipe

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

How to Make Banana Cream Supreme

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, melted margarine, and sugar in a medium bowl. Mix until evenly moistened.
3. Press crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until lightly golden.
5. Let cool completely.
6. In a large bowl, whisk together sour cream and milk until smooth.
7. Add instant pudding mix and whisk until completely dissolved.
8. Gently fold in the thawed whipped topping until just combined.
9. Spread half of the pudding mixture evenly over the cooled crust.
10. Arrange sliced bananas over the pudding layer.
11. Spread the remaining pudding mixture over the bananas.
12. Sprinkle chopped pecans evenly over the top.
13. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely.
14. Before serving, carefully remove the sides of the springform pan.
15. Cut into wedges and serve chilled.