Country Kitchen Dessert

1 can (8oz) crushed pineapple (Save ¼ of the juice)
1 pkg (small 3-4 oz) instant jello pudding (vanilla)
2 cups milk (Mix well with pudding)
1 small (6oz) pound cake (cubed)
2 cups Softened whipped topping
2 bananas
½ to 1 cup pecans

Slice the bananas and soak in pineapple juice to prevent browning.
Mix cake pieces, whipped topping, pineapple, and ¼ of the juice.
Place the cake mixture in the bottom of a 13 x 9 pan. Layer the soaked bananas on top of the cake layer. Top this layer with the pudding mixture.
Sprinkle the pecans on top. Chill at least one hour.

As made by Grandma Skyp