16 graham crackers crushed or 1 1/4 c. crumbs
1/4 c. melted margarine
3 T. sugar
1 container (12 oz.) whipped topping
1 c. sour cream
1 package (3.4 oz) vanilla instant pudding and pie filling
3 medium bananas, sliced
2 T. pecans
Combine graham cracker crumbs and melted margarine. Press mixture onto flat bottom of springform pan (you could also use a pie plate). In a bowl, whisk together whipped topping and sour cream. Add pudding mix and combine well. Spread half of the filing over crust. Slice bananas over filling. Spread remaining filling over bananas. Crush pecans (I place them in a plastic storage bag and zip shut then crush with a rolling pin or meat mallet). Sprinkle over filling. You can garnish with raspberries if you like. You can eat this immediately or refrigerate for 30 minutes to reach a colder serving temperature.
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