LAYERED BANANA PINEAPPLE DESSERT (Helen's)

CRUST:
2 c. flour
1 c. butter or margarine
1/2 c. light brown sugar, packed
1 c. nutmeats, chopped

Blend all and pack in (9x13 inch) baking pan. Bake 400° for 15 minutes. Remove from oven and crumble with hands while it's still warm. Return to pan.

FILLING:
1 pck. (8 oz.) cream cheese, softened
3 1/2 c. cold milk
2 pck. (4 oz. ea.) instant banana cream pudding and pie filling

Beat cream cheese and gradually add milk and pudding mixes. Cover crust with 3 bananas, sliced (or more). Pour pudding mixture over all. Spread 1 can (20 oz.) crushed pineapple (drained well) carefully over the pudding mixture. Cover with 8 oz. Cool Whip (thawed) and sprinkle nuts over all. Refrigerate for a minimum of 3 hours.
(serves 10-12)

Aug., 2000