Banana Cream Supreme

Banana Cream Supreme

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups graham cracker crumbs

  • ¼

    cup butter or margarine, melted

  • 3

    Tbsp. sugar

  • 1

    (8 oz.) carton sour cream

  • ½

    cup cold milk

  • 1

    (3.4 oz.) pkg. instant vanilla pudding and pie filling

  • 1

    (8 oz.) carton Cool Whip, thawed

  • 3

    medium bananas, sliced

  • lemon juice

  • additional graham cracker crumbs (optional)


Mix graham cracker crumbs, butter and sugar in a spring-form pan; press mixture in the bottom of the pan. In a large bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Gently fold Cool Whip into the mixture. Spread half of mixture over the crust. Dip banana slices in lemon juice. Arrange bananas over mixture in the spring-form pan. Spread remaining mixture over bananas. Cover the pan with foil and refrigerate overnight or until firm. To serve, remove collar from spring-form pan; cut into wedges. For a fancier presentation, sprinkle graham cracker crumbs on top of each serving, if desired. Refrigerate leftovers. 8 Servings


Facebook Conversations