CRUST:

2 c. flour
1 c. chopped pecans or walnuts
1 c. melted butter

FILLING:

1 1/4 c. heavy cream
4 oz. cream cheese
1/2 c. confectioners' sugar
2 (3 3/4 oz.) pkgs. vanilla instant pudding
2 1/2 c. milk

TOPPING:

2-3 bananas
1 c. heavy cream
1/2 c. chopped pecans or walnuts, toasted
1/2 c. flaked coconut, toasted

CRUST: Position rack in lower third of 350 degree oven. Mix crust ingredients, pat into an 11"x13" pan or Pyrex dish. Bake until light brown, 20 to 24 minutes. Let cool completely.

FILLING: Beat heavy cream (at room temperature) cream cheese, and sugar until smooth. Spread over cooled crust, cover and chill. Whisk pudding with milk until thickened. Spread over cheese, chill again.

TOPPING: Thinly slice bananas, arrange in single layer over pudding. Whip heavy cream, fold in pecans. Spread over bananas. Sprinkle with coconut. Chill thoroughly.