Triple Layer Banana Cream Bars
- 1 1/2 cups crushed nilla wafers
- 1/2 cup chopped pecans
- 1/3 cup butter, melted
- 3 bananas, sliced
- 3 cups cold milk
- 2 4 serving size vanilla instant pudding and pie filling
- 2 1/2 cups cool whip, thawed
Preheat oven to 325*.
Mix wafer crumbs, pecans and butter in 13x9 pann; press firmly onto bottom of dish. Bake 8 minutes, cool 10 minutes.
Top crust with banana slices.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
Spoon 2 cups of pudding over banana layer. Gently stir 1 cup of cool whip into remaining pudding, spoon over pie. Top with remaining 1 1/2 cups cool whip. Refrigerate 3 hours.