20 min 20 min prep
15 whole graham crackers, chopped
1/4 cup margarine, melted
3 tablespoons sugar
1 cup low-fat sour cream
1/2 cup skim milk, cold
1 pkg 3.4 ounces vanilla instant pudding mix
12 ounces Cool Whip Lite, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated
Fresh raspberries (optional)
Mint leaves (optional)
Mix toghether graham cracker crumbs (chopped using food chopper), margarine and sugar; mix well skinny scrapper. Press crumb mixture onto flat bottom of Springform pan.
In 2 quart bowl whisk together sour cream and milk until blended.
Add pudding mix; whisk until pudding is dissolved. Add whipped topping mixing until well blended. Spread half of filling over crust. Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater. Garnish with raspberries and mint leaves, if desired.
Chill.
To serve, remove collar from Springform pan; cut into wedges.
Source: The Pampered Chef
1 comment:
your a life saver.
I found my pampered chef book and said i would make the banana cream supreme for thanksgiving and then i cant find my book anywhere, and everyone nearly had a heart attack until i said i got it off line
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