Creamy Banana Pecan Pie

Ingredients 1 cup all-purpose flour 1 cup finely chopped pecans 1/2 cup butter, softened

1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided

3 large firm bananas, sliced 1-1/3 cups cold milk 1 package (3.4 ounces) instant vanilla pudding mix Additional chopped pecans, optional

Directions Mix the flour, butter, and pecans in a small basin. Grease a 9-inch pie plate and press the mixture onto the bottom and up the sides. Bake for 25 minutes at 350°. Allow to cool fully on a wire rack.

Beat sugar and cream cheese together in a small bowl. Add a cup of whipped topping and fold in. Cover the crust with this. Place the bananas on. Whisk the pudding mix and milk for two minutes in a separate bowl.  

Pour right over the bananas. Place the leftover whipped topping over top. If desired, add pecans as a garnish. Keep chilled for a minimum of three hours prior to serving. Store leftovers in the refrigerator.

Nutrition Facts 1 slice: 613 calories, 39g fat (20g saturated fat), 67mg cholesterol, 390mg sodium, 61g carbohydrate (39g sugars, 3g fiber), 7g protein.