1/2 c. sugar
1 c. pecans
1 egg
3 1/2 oz. box instant vanilla pudding
1 c. sour cream
1 c. milk
8 oz. container Cool Whip topping
4 bananas

Combine sugar, pecans, and egg. Spread on cookie sheet. Bake at 350 degrees until brown. Press half of pecan crunch mixture in bottom of casserole dish. Mix pudding, sour cream, and milk. Fold into whip topping. Slice bananas and place over pecan crunch. Pour pudding mixture over bananas. Top with remaining pecan crunch. Refrigerate.