LEMON PECAN PUDDING DESSERT

1 Cup Graham Cracker Crumbs
11/2 Cup Chopped Pecans
1/4 Stick Butter or Blue Bonnet Marg. melted
1/4 Cup Sugar
1 (8) oz. Can Crushed Pineapples
4 Medium Firm Bananas
1 (8)oz. Cream Cheese, softened
3 1/2 Cups Milk
2 Small Boxes Instant Lemon Pudding
1 (8)oz. Cool Whip

In a bowl mix the graham cracker crumbs, 1/2 cup pecans, the butter and sugar. Pour into a 13 x 9 glass baking dish. Pat out firmly.
Drain the pineapple and save the juice. Slice the bananas thin and put in a bowl and add the saved juice and let these set for 10 minutes. Take out and drain. Put the bananas in a single layer over the crust. In a large bowl put in the cream cheese and beat on low until smooth. Then add the
milk and the pudding mixes. Blend well. Spread this over the bananas. Next add the drained pineapples over the pudding layer. Then put the cool whip all over this. Put the rest of the pecans on top of the cool whip. Chill for 2 hours before eating.