This "Pecan Streusel Banana Pudding" is another one of my Aunt Ann's recipes, so you know it's gonna be good! As I have said before, anything with 'streusel' in the name or description just makes me want to eat it. This is just a little different spin on banana pudding and it is to die for! The beauty of this banana pudding is that there is very little actual cooking involved, so it's easy peasy, but your guests or family will think you fussed!
Here is what you will need:
3 Tbs. butter, melted
1 cup pecans, chopped
1/2 cups brown sugar
1 tsp. ground cinnamon
2 pkgs. (3.4 oz.) instant vanilla pudding mix
2 cups cold milk
1 tsp. vanilla
1 (8 oz.) frozen whipped topping, thawed and divided
4-5 bananas, sliced
1 (8 oz.) pkg. cream cheese, softened
1⁄4 cup granulated sugar
Heat oven to 350 degrees.
Crush 36 of the vanilla wafers and mix them with the butter, pecans, brown sugar and cinnamon. Spread the mixture on a large cookie sheet or pizza pan that has been sprayed with nonstick baking spray. Place in oven and bake for about 5 minutes. Stir the mixture, place back in oven and bake for 5 more minutes or just until brown. Remove and allow to cool.
Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in vanilla and 1 cup whipped topping. Layer 1⁄2 of the crumb mixture and half each of the bananas and pudding in 2-qt. (preferably glass) serving bowl or trifle bowl; repeat layers.
Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Gently stir in 1 cup of remaining whipped topping; spread over top, sealing to edge of bowl. Decorate the top with the remaining vanilla wafers. Refrigerate for at least 3 hours before serving.