2 cups flour
1 cup chopped pecans
1 cup (2 sticks) butter, melted
1 1/4 cups whipping cream
4 oz cream cheese, room temperature
1/2 cup sifted powdered sugar
2 3 3/4 oz boxes instant vanilla pudding mix
2 1/2 cups milk
1 cup whipping cream
1/2 cup toasted chopped pecans
1/2 cup toasted flaked coconut
For crust: Position rack in lower 1/3 of oven & preheat oven to
350F. Combine flour, pecans & butter & pat into 9X13″ baking dish.
Bake until light brown, about 25 min. Let cool completely.
For filling: Beat 1 1/4 cups cream w/ cream cheese & sugar until
thoroughly blended. Spread evenly over crust. Cover & chill. Whisk
pudding mix w/ milk until thickened. Spread pudding over cream
cheese layer. Chill.
Thinly slice nammama & arrange in single layer over pudding.
Whip remaining cream & fold in pecans. Spread over bannana. Sprinkle
w/ toasted coconut & chill thoroughly.