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Banana Cream Supreme Recipe
|Graham cracker squares||24 (2 1/2 Inch Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Frozen whipped topping||12 Ounce, thawed (1 Container)|
|Instant vanilla pudding mix||3⁄4 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
Calories 1261 Calories from Fat 427
% Daily Value*
Total Fat 65 g99.4%
Saturated Fat 36.7 g183.5%
Trans Fat 0 g
Cholesterol 90.4 mg
Sodium 634.7 mg26.4%
Total Carbohydrates 168 g55.9%
Dietary Fiber 5.5 g22.1%
Sugars 105.6 g
Protein 10 g20.3%
Vitamin A 21.7% Vitamin C 11.9%
Calcium 13.5% Iron 17.9%
*Based on a 2000 Calorie diet
In medium bowl, mix graham cracker crumbs with butter and sugar; press evenly over bottom and two-thirds of the way up sides of Springform Pan.
In Batter Bowl, combine whipped topping, pudding mix and sour cream; stir vigorously with 10-inch Whisk.
Spread half of filling into crust.
With Egg Slicer, slice bananas and layer evenly over filling in pan.
Spread remaining filling over bananas.
In Food Chopper, finely chop pecans, then sprinkle over top of filling.
Note: Filling sets quickly, but should be refrigerated at least 30 minutes before serving, to be at desirable serving temperature.