As the picture shows, this is a layered dessert with lots of texture and flavor. It is rich and creamy with a pecan crust, a sweetened layer of cream cheese and whipped topping, a creamy chocolate pudding layer, a layer of sliced bananas, then topped off with whipped cream topping and some slivered almonds. It is so delicious, I doubt you’ll really serve 16 people with it… 8 people times 2 slices each is more like it.
My sister use to make this dessert when we’d have family gatherings at her house, and I came across my recipe card as I was organizing for our move to Southern California. I just had to make it. I think you are gonna like this one too!
Prep Time: 15 minutes
Cooking Time: 25 minutes
1 cup flour, all purpose
1 cup pecans, finely chopped
1/2 cup butter (1 stick)
8 ounces cream cheese, light
12 ounces cool whip or non dairy whipped topping, light(for cream cheese layer)
1 cup powdered sugar
1 6 ounce package chocolate pudding, dry
3 cups milk, I used 2% fat
1/2 cup slivered almonds
12 ounces cool whip, whipped topping, light (for topping)
Preparation: Preheat oven to 325 degrees. Spray a 9 by 13 inch baking dish with cooking spray. Melt butter in a microwavable mixing bowl for about 30 seconds. Add flour and finely chopped pecans and combine well. Press mixture into bottom of prepared baking dish. Bake for 20 to 25 minutes, then remove from oven and cool for 20 minutes.
While crust is baking, cook pudding according to package directions. Remove from stove and cool for 30 minutes in refrigerator.
Beat cream cheese, large container of cool whip and 1 cup powdered sugar together in a medium mixing bowl. Spread mixture over cooled pecan crust.
Spread cooled chocolate pudding over cream cheese layer. Peel and slice bananas and arrange over pudding in a single layer. Spread whipped topping over bananas. Top with slivered almonds. Chill for 4 hours before serving or up to 3 days. Slice and serve.
Nutrition: Per Serving About:370 calories, 11 g fat, 1.5 g saturated fat, 0 g trans fat, 5 g protein, 46 g carbohydrates, 2 g dietary fiber, 180 mg sodium
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