1 c. flour
1/4 c. cold water
1/2 c. shortening
1/2 c. walnuts, chopped

Mix. Blend with a fork. Roll crust to cover a 9 x 11 torte pan. Pierce with a fork and cover with nuts. Bake at 400 degrees until light brown 15-20 minutes. Cool. Slice bananas on top. 3 1/3 c. milk

Mix. Pour over bananas. Refrigerate for 1 hour. Spread with 8 ounces of whipped topping. Sprinkle with chopped nuts. Refrigerate for at least 4 hours before serving.

NOTE: This recipe may be used with any flavored pudding and drained fruit and fruit pie filling on top or under the pudding mix. You may also add coconut or poppy seed to the pudding.