8 oz. cream cheese, softened
7 oz. jar marshmallow cream
3.4 oz. pkg. instant lemon pudding mix
1½ c. milk
12 oz. whipped topping, divided
14 oz. Stauffer’s Ginger Snaps
3 large, ripe bananas, sliced in ¼ inch rounds
½ c. chopped pecans
Combine cream cheese, marshmallow cream, pudding mix and milk in large bowl. Beat on low until combined then increase to medium, beat 2 min. scraping bowl as needed. By hand, fold in 1 c. whipped topping.
Spread 1 c. of lemon cream evenly in bottom of 9x13x2 inch baking pan. Lay 1/3 of ginger snaps in single layer over cream. (Broken cookies work just as well.) Top the cookies with half the banana slices and half the pecans. Spread about 1 ½ c. of lemon cream to cover bananas. Repeat layer of 1/3 of cookies and other half of banana slices. Spread with remaining lemon cream and top with remaining cookies. Spread 3 c. of whipped topping over all and sprinkle with remaining pecans.
Refrigerate at least 6 hours before serving.