Steps:
- In a bowl, combine the graham crackers crumbs, pecans, butter and sugar. Press into a ungreased 13-in. x 9-in. x 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. In 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. See other recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com
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