2 c. flour
1 c. pecans or walnuts, chopped
1 c. butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 (12 oz.) bowl Cool Whip
2 (3 1/4 oz.) pkg. instant vanilla pudding
3 lg. bananas
3 c. milk

In a medium bowl cut butter into flour and add half the nuts for the crust. Press into bottom of 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes.

In a large bowl cream powdered sugar, cream cheese and half the Cool Whip. Mix well. Spread over baked and cooled crust. Slice bananas and layer over cream cheese mixture.

Prepare vanilla pudding as directed on package, using 3 cups milk for combined contents of both packages. Spread over bananas. Spread remaining Cool Whip over pudding and sprinkle remaining nuts on top. Refrigerate at least 2 hours.