Banana Cream Supreme

 Banana Cream Supreme 

1/4 c. butter
1¼ c. graham cracker crumbs

3 T. sugar

1 c. sour cream

1/2 c. cold milk

1 pkg (3.4 oz.) vanilla instant pudding

1 c. whipping cream

2 T. powdered sugar
3 medium bananas
1/4 c. chopped pecans

Melt the butter. Add the sugar and butter to the graham cracker crumbs. Press into the bottom of a 9" springform pan. Whisk the sour cream and milk together. Add the pudding mix and whisk until dissolved. Whip the cream with the powdered sugar and vanilla until stiff peaks. Add the whipped cream to the pudding mixture folding in until well blended. Spread half of the filling over the crust. Slice the bananas over the filling. Spread the remaining filling over the bananas. Sprinkle the pecans over the top. Refrigerate until served.