Preheat oven to 325 degrees. Mix wafer crumbs, pecans, and butter in 13 x 9 inch baking dish; press firmly on bottom of baking dish. Bake 8 minutes. Cool 10 minutes. Top crust with banana slices. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended; spoon two cups of the pudding over the banana layer. Gently stir one cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1 ½ c. whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator.
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