1 c. all-purpose flour
1/2 c. butter, softened
1 c. finely chopped pecans
1 c. confectioners sugar
1 (8 oz.) carton frozen whipped topping, thawed and divided
3 large firm bananas, sliced
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 1/3 c. cold milk
1 pkg. cream cheese, softened
additional chopped pecans (optional)

Combine flour, butter and pecans. Press onto the bottom and sides of a greased 9-inch pie plate.

Bake at 350°F for 25 minutes. Cool completely. In a mixing bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In a bowl, whisk pudding mix and milk. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans, if desired. Refrigerate until serving.

Yields 6 to 8 servings. EAT WELL.