A friend of mine shared this recipe with me and it has become a new favorite. I even changed the name of the dessert. What's nice about this dessert is that you can make it even more figure friendly by using non-fat , low-fat, and sugar-free ingredients.
Coat a 9x13-inch baking dish with cooking spray. Preheat oven to 350 degrees
With a pastry blender, cut the butter and flour until mixture is crumbly. Add 1/2 C of the pecans and mix well. Press mixture into the bottom of the prepared pan. Bake for 15 minutes or until the crust is a light golden color. Remove from the oven and let the crust cool completely.
In a mixing bowl, beat together the cream cheese and confectioners' sugar with an electric beater on medium speed until well combined. Add half of the whipped topping; mix well. Spread over cooled crust with a spatula.
Cut bananas into thin slices and arrange them in a single layer over the cream cheese layer.
In a mixing bowl, combine pudding mix and milk with an electric beater on medium speed. Beat until the mixture looks like pudding. Spoon the pudding over the bananas and spread with a spatula. Top with the remaining whipped topping and sprinkle the remaining nuts on top. Cover and chill in the refrigerator for at least a hour.