Banana Cream Dessert - cooking recipe

Ingredients

4 medium firm bananas, sliced
1 1/2 c. graham cracker crumbs (about 24 squares)
1/4 c. sugar
1 c. (8 oz.) sour cream
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 (12 oz.) carton frozen whipped topping, thawed
1/2 c. lemon juice
1/2 c. butter or margarine, melted
1/3 c. chopped pecans

Preparation

Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-inch spring-form pan. In a small mixing bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in bananas and whipped topping. Pour into prepared crust. Chill for up to 6 hours; sprinkle with pecans.