BANANA CREAM DESSERT

FOR THE CRUST:
3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
FOR THE FILLING:
3 1/2 cups cold milk
2 pkgs (3.4 oz each) instant vanilla pudding mix
FOR THE TOPPING:
5 medium firm bananas, halved lengthwise, cut into 1/2-inch slices
1 (20 oz) can crushed pineapple, drained
1 (20 oz) carton frozen whipped topping, thawed
1/3 cup chopped pecans (optional)
TO SERVE:
2 milk chocolate candy bars, broken into squares
maraschino cherries (optional)

TO MAKE THE CRUST:
Combine cracker crumbs and butter. Press into an ungreased 13x9x2-inch dish.

TO MAKE THE FILLING:
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust.

TO MAKE THE TOPPING:
Top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired. Chill for at least 4 hours before cutting.

TO SERVE:
Garnish with candy bar pieces and cherries if desired.

Servings: 16
From: Evelyn Schmidt; Toms River, NJ
Adapted from source: Quick Cooking, January/February 2001