Banana Cream Dessert

Banana Cream Dessert

1/2 cup butter or margarine, softened
12-oz Cool Whip, thawed and divided
1 cup all-purpose flour
1 cup finely chopped pecans, divided
3 1/2-oz flaked coconut
8-oz package cream cheese, softened
2 (3 3/4-oz) package vanilla instant pudding and pie filling
1 cup sifted powdered sugar
3 cups cold milk
3 bananas, sliced

Cut butter into flour until mixture resembles coarse meal; stir in 1/2 cup pecans. Press flour mixture into 13x9-inch baking pan. Bake at 350 degrees for 15-20 minutes; let cool completely. Combine cream cheese and powdered sugar, beating until fluffy; stir in 1 cup whipped topping. Spread over crust, and sprinkle with coconut. Combine pudding mix and whipped topping. Spread over crust, and sprinkle with coconut. Combine pudding mix and milk; beat 2 minutes at medium speed of mixer. Spread over coconut layer, and top with bananas. Spread remaining Cool Whip over bananas; sprinkle with remaining pecans. Store in refrigerator.