Fruit And Pudding Dessert - cooking recipe

Ingredients

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

Preparation

In a bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13x9x2-inch dish.
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.
In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk.
Add pudding mixes; beat on low speed just until combined.
Spread over the bananas; top with pineapple.
Spread with whipped topping; sprinkle with chopped pecans.
Cover and refrigerate for at least 2 hours before serving.