PREHEAT oven to 325ºF. Mix wafer crumbs, pecans, and butter in 13x9-inch baking dish; press firmly onto bottom of dish. Bake 8 min. Cool 10 min.
TOP crust with banana slices. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon 2 cups of the pudding over banana layer.
GENTLY stir 1 cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1 1/2 cups whipped topping. Refrigerate 3 hours. Store any leftovers in refrigerator.
Nutritional Information Calories: 240 Total fat: 12 g Saturated fat: 6 g Cholesterol: 15 mg Sodium: 280 mg Carbohydrate: 32 g Dietary fiber: 1 g Sugars: 22 g Protein: 3 g Vitamin A: 4% DV Vitamin C: 4% DV Calcium: 6% DV Iron: 2% DV
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