DEEP-DISH LAYERED BANANA PUDDING
46 Nilla Wafers, divided
3 Tbsp. butter, melted
1⁄2 cup chopped Planters Pecans
1⁄3 cup packed brown sugar
1 tsp. ground cinnamon
2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
4 bananas (1 lb.), sliced
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1⁄4 cup granulated sugar
1. Heat oven to 350oF. Crush 30 wafers; mix with next 4 ingredients. Spread onto bottom of 15×10×1-inch pan sprayed with cooking spray. Bake 5 min.; stir. Bake 3 to 5 min. or until golden brown; cool.
2. Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup Cool Whip. Layer 1⁄3 of the crumb mixture and half each of the bananas and pudding in 2-qt. serving bowl or individual serving bowls; repeat.
3. Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of remaining Cool Whip; spread over top, sealing to edge of bowl. Sprinkle with remaining crumb mixture.
Refrigerate 3 hours.
Top each serving with remaining Cool Whip and whole wafers just before serving.
Source: Kraft Food & Family Magazine