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A delicious layered banana pudding dessert
with a graham cracker crust.
Supreme Banana Cream
Dessert
- 2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
- 1 (12-ounce) container non-dairy whipped
topping
1 (3.5-ounce) box instant vanilla pudding
1 cup sour cream
3 firm, ripe bananas, sliced
- 1/3 cup toasted walnuts, finely chopped
- Combine graham cracker crumbs, melted
butter and sugar; press into the bottom and 1-inch up the sides
of a 9-inch springform pan. Bake at 375°F (190°C)
for 7 to 10 minutes. Cool.
- Combine pudding mix and sour cream; fold
in whipped topping. Spoon half of mixture onto cooled crust.
Layer sliced bananas over mixture; top with remaining cream mixture.
Sprinkle top with walnuts. Chill for several hours before serving.
Makes 10 to 12 servings.
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