2 c. ground graham cracker crumbs
1/2 c. melted butter
1/4 c. sugar
1 (12 oz.) whipped topping, thawed
1 pkg. instant vanilla pudding mix
1 c. sour cream
3 bananas
1/3 c. chopped pecans

Combine graham crackers, butter and sugar. Press into bottom and up sides of 9-inch spring-form pan. Combine whipped topping, pudding and sour cream in batter bowl. Mix well. Pour half of filling over crust. Slice bananas on top. Pour remaining filling over bananas. Sprinkle pecans over top. Refrigerate until chilled.