Banana Cream Supreme

Banana Cream Supreme

   16 (2 1/2 inch) graham cracker squares (approx. 1 1/4 cups chopped)

   1/4 cup butter or margarine, melted

   3 tablespoons sugar

   1 cup sour cream

   1/2 cup cold milk

   1 package (3.4 ounces) vanilla instant pudding and pie filling

   1 container (12 ounces) frozen whipped topping, thawed

   3 medium bananas, sliced

   5 kiwis, sliced  (missing the kiwis in the photo above - but usually use them)

   sliced strawberries as desired

Chop graham crackers and place in bowl; add melted butter and sugar and mix well.  Press crumb mixture onto flat bottom of springform pan.  In separate bowl, whisk sour cream and milk until blended.  Add pudding mix, whisk until pudding is dissolved.  Add whipped topping, mixing until well blended.  Spread half of filling over crust.  Arrange half of sliced fruit over filling.  Spread remaining filling over fruit.  Arrange remaining fruit over top.  May chill for several hours, or serve immediately.  

(Hint - if you will not be serving immediately, spritz fruit with lemon juice  to preserve and/or wait until just before serving to add top layer of fruit.)