2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
1 (12-ounce) container non-dairy whipped topping
1 (3.5-ounce) box instant vanilla pudding
1 cup sour cream
3 firm, ripe bananas, sliced
1/3 cup toasted walnuts, finely chopped
Combine graham cracker crumbs, melted butter and sugar; press into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake at 375*F (190*C) for 7 to 10 minutes. Cool.
Combine pudding mix and sour cream; fold in whipped topping. Spoon half of mixture onto cooled crust. Layer sliced bananas over mixture; top with remaining cream mixture. Sprinkle top with walnuts. Chill for several hours before serving.
Makes 10 to 12 servings.