Fruit and Pudding Dessert

Sign up to save this recipe to your profile
15 servings Easy
(0)
Total: Active:
PREVIOUS: Chocolate Pudding NEXT: Fruit and Buttermilk Tartlets

Ingredients (12)

  • 1 cup graham cracker crumbs
  • 1/2 cup ground pecans
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1 can (8 ounces) crushed pineapple
  • 3 medium firm bananas, peeled and cut into 1/4-in. slices
  • 1 package (8 ounces) cream cheese, softened
  • 3-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix

Topping

  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup finely chopped pecans

Summary

This dessert was a huge hit when I made it for a family supper. It is easy to make and it is a perfect, light ending to a big meal. Add it to your Thanksgiving dessert menu and see how many compliments you receive. Can be made in advance by a couple days, it will only get better.

Instructions

  1. 1In a bowl, combine the graham crackers crumbs, pecans, butter and sugar. Press into a ungreased 13-in. × 9-in. × 2-in. baking dish.
    Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust.
  1. 1In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add pudding mixes; beat on low speed just until combined. Spread over the bananas; top with pineapple. Spread with whipped topping; sprinkle with chopped pecans. Cover and refrigerate for at least 2 hours before serving. (Keep leftovers refrigerated but do not keep covered I found they got to wet on the bottom if covered). Yield: 15 servings.
  1. 1See other recipes at: www.havefunbaking.com
    And check out: www.lovetobakeandcook.blogspot.com
Load Comments

Recommended from Chowhound