1 1/4 c. graham cracker crumbs
1/4 c. melted butter
3 tbsp. sugar
1 c. sour cream
1/2 c. cold milk
1 small pkg. vanilla instant pudding mix
1 (8 oz.) Cool Whip
3 medium sliced bananas
2 tbsp. chopped pecans

Mix graham cracker crumbs, sugar and butter. Press in a 9 x 13 pan. Mix sour cream and milk with a mixer. Add in pudding mix until dissolved and then fold in Cool Whip. Spread half of mixture over crust. Slice 3 bananas on top and then put the other half of jello mixture on top. Grate pecans over top for garnish. You could also garnish with berries or shaved chocolate. Refrigerate 1 hour before serving.