4 medium firm bananas, sliced
1/2 c. lemon juice
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
1 c. (8 oz.) sour cream
1 (3.4 oz.) pkg. instant vanilla pudding
1 (12 oz.) carton whipped topping, thawed
1/3 c. chopped pecans

Toss bananas with lemon juice; drain well and set aside. In a bowl combine the graham cracker crumbs, sugar and butter. Press into greased 9-inch spring-form 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. Serves 8 to 10.