I first had this dessert at my Aunt JoLynn’s house. I had never had anything like it before. I said to myself, “Oh my stars, I must get this recipe!” Then I said, “Aunt JoLynn, can I have this recipe?” She gladly gave it to me, and we (me and my family) have been enraptured by it ever since. In fact, this dessert is so good that my husband snuck it out of the fridge in the garage and ate it straight out of the pan on top of the recycling bin!
What makes it so good? The prosaic banana is surrounded by a lovely layer of pudding on top and sweet cream cheese on the bottom, all atop a marvelous nutty, buttery crust. It’s easy to assemble, and a real crowd-pleaser. You probably even have all the ingredients on hand! Whip this up soon, my friends. You will be happy you did. But you may need to hide it from your husband 🙂
- 1/2 cup butter
- 1 cup flour
- 2 Tbsp. sugar
- 1/2 cup pecans or walnuts
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1 cup whipped topping plus extra for the top
- 3 large ripe bananas sliced
- 2 packages 3.5 oz. instant vanilla or banana cream pudding
- 3 cups milk
- First prepare the crust. Preheat the oven to 350 degrees. Cut butter into small chunks and put into blender or food processor with the flour, 2 Tbsp. sugar, and nuts. Pulse until the butter is incorporated and the mixture is crumbly. Pour into a 9x13 glass baking dish and press evenly into the bottom. Bake at 350 degrees for 15 minutes. Cool.
- Rinse out the blender or food processor and put in the cream cheese, powdered sugar, and 1 cup whipped topping. Blend well. Spread over cooled crust.
- Put the sliced bananas on top of the cream cheese layer.
- In a separate bowl, mix the milk and the pudding mix together with a whisk. Pour over the top of the bananas. Put in the refrigerator to set up.
- Before serving, spread more whipped topping over the top of the dessert. Cut into squares and enjoy!