Banana Cream Supreme (Karina A.)

-16 graham cracker squares (1 1/4 cups crushed)
-1/4 cup butter or margarine, melted
-3 Tbsp sugar
-1 container (12 oz) frozen whipped topping, thawed
-1 container (8 oz) sour cream
-1 pkg (3.4 oz) vanilla instant pudding and pie filling
-3 medium bananas, sliced
-2 Tbsp pecan halves, grated
-Strawberry fans (opt)

Finely crush graham crackers in resealable bag; place in mixing bowl. Add butter and sugar; mix well. Press onto bottom of springform pan. In another bowl, whisk whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of filling over crust. Arrange sliced bananas over filling, then spread remaining filling over bananas. Grate pecans and sprinkle on top. Put in fridge for minimum of 30 minutes. When ready to serve, run small pearing knife around sides of dessert; carefully remove from pan. Garnish with strawberry fan if desired.