Banana Cream Supreme

The Record’s “Recipe of the Week”:
Banana Cream Supreme by Carla Johnson

24 graham cracker squares, finely crushed (2 cups)
1/2 cup butter, melted
1/4 cup sugar
12 oz. container whipped topping
3.4 oz. pkg. instant vanilla pudding
8 oz. (1 cup) sour cream
3 med. ripe bananas
1/3 cup pecans, chopped

Combine the graham cracker crumbs, sugar, and butter. Press into the bottom and up the sides of a spring form pan or an 11” x 7” glass pan.

Combine the whipped topping, pudding, and sour cream in a large bowl (a wire whisk works well.) Pour half of the filling over the crust. Slice the bananas and layer over the filling. Pour the remaining filling over the bananas. Sprinkle the pecans on top. Can be chilled or frozen or served immediately.


Lawrence County Record

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Mt. Vernon, MO, 65712


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