Fruit and Pudding Dessert

• cup graham cracker crumbs↗1
• cup ground pecans↗1⁄2
• cup butter, melted↗1⁄3
• cup sugar↗1⁄4
• (8 ounce) can crushed pineapple↗1
• medium firm bananas, peeled and cut into 1/4 inch slices↗3
• (8 ounce) package cream cheese, softened↗1
• cups cold milk3 1⁄2
• (3 1/2 ounce) packages instant lemon pudding mix2
• TOPPING
• (8 ounce) carton frozen whipped topping, thawed1
• cup finely chopped pecans1⁄2

Step-by-step instructions

1. 1

   In a bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13x9x2-inch dish.

2. 2

   Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust.

3. 3

   In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk.

4. 4

   Add pudding mixes; beat on low speed just until combined.

5. 5

   Spread over the bananas; top with pineapple.

6. 6

   Spread with whipped topping; sprinkle with chopped pecans.

7. 7

   Cover and refrigerate for at least 2 hours before serving.