This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Hannah Garman - friend)
Crust: 1 1/2 cups flour; 1 stick Parkay margarine (melted); 1/2 cup chopped
Filling: 1 - 8oz. Philadelphia cream cheese; 1 cup Domino's powdered sugar;
1 - 8oz. Cool Whip (thawed); 4 bananas sliced into coin shaped pieces; 2
(two) - 3.75oz. boxes Jell-O INSTANT vanilla pudding; 2 cups milk; extra
Cool Whip and chopped nuts for the top
In a bowl add flour, melted Parkay--stir. Press the flour mixture into a
greased 9 x 13 cake pan. Sprinkle the chopped nuts evenly over the flour
crust. Bake at 375 degrees for 10 minutes or until lightly browned. Remove
from oven and cool completely. In a mixer add cream cheese and powdered
sugar--beat. Add the whole container of Cool Whip--beat. Spread cream
cheese mixture evenly on top of cooled crust. Place coin shaped banana
slices evenly on top of the cream cheese mixture. In a separate bowl add the
milk and both boxes of vanilla pudding mix--beat with a whisk until it starts to
thicken. Pour the pudding over the top of the bananas. Refrigerate for 2
hours, and then add more Cool Whip on top. Sprinkle more chopped nuts on
top of the Cool Whip. Refrigerate overnight.