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Toss banans with lemon juice; drain well and set aside. In a bowl, combine the crumbs, sugar, and butter. Press into a greased 9 in. springform pan. In a small mixing bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in bananas and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 432 | ||
Calories from Fat: 250 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 42.6mg | 13 % | |
Sodium 234.6mg | 8 % | |
Potassium 170.6mg | 4 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 43.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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