Thursday, April 21, 2011

Banana Cream Supreme/Pampered Chef

16 graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup butter or margarine, melted
3 tablespoons sugar
1 container (12 oz) frozen whipped topping, thawed
1 container (8 oz) sour cream
1 package (3.4 oz) vanilla instant pudding and pie filling
3 medium bananas, sliced
2 tablespoons pecan halves, grated
strawberry fans (optional)

  1. Finely crush graham crackers in large resealable plastic food storage bag; place in Small Batter Bowl. Add butter and sugar; mix well. Press crumb mixture onto bottom of Springform Pan.
  2. In Classic Batter Bowl, whisk whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of the filling over crust. Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas.
  3. Grate pecans over top using Deluxe cheese grater. Refrigerate at least 30 minutes.
  4. Run Quikut Paring knife around sides of dessert; release collar from pan and carefully remove. Cut into wedges. Garnish each serving with a strawberry fan, if desired.

Yield: 12 servings

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