Banana Cream Pie

I don't know if this is technically considered a pie since it's made in a springform pan, but it's yummy whatever you choose to call it.

• 24 graham cracker squares (2 1/2" each)
• 1/2 c butter, melted
• 1/4 c sugar
• 1 (12 oz) container Cool Whip, thawed
• 1 (3.4 oz) pkg instant vanilla pudding
• 1 c sour cream
• 3 medium ripe bananas
• 1/3 c chopped pecans

Finely chop graham crackers - you should have about 2 cups of crumbs.  Mix graham cracker crumbs with butter and sugar in a medium bowl.  Press evenly over the bottom and about 2/3 of the way up the sides of a springform pan.  In another medium bowl, combine Cool Whip, pudding mix and sour cream.  Stir vigorously with a whisk and spread half of the filling into the crust in the springform pan.  Thinly slice bananas and layer evenly over filling in the pan.  Spread remaining half of the filling over the bananas.  Finely chop pecans and sprinkle over the top of the filling.  Refrigerate until set, at least 30 minutes, before serving.  To serve, remove ring from side of springform pan and cut into 12 slices.  Makes 12 servings.