Banana Split Cake

July 13, 2012

Ingredients

1-½	cups Graham Cracker Crumbs
¼	cup sugar
¾	cups sugar
2	pkgs. (8 oz.) Philadelphia Cream Cheese, softened
1	can crushed pineapple, well drained (press out extra moisture using paper towels)
6	bananas, divided
2	pkgs pistachio instant pudding mix (vanilla can also be used)
2	cups cold milk
2	cups thawed frozen whipped topping, divided (e.g., Cool Whip)
1	square (1 oz.) chocolate, shaved into small curls or chocolate chips

Directions

Mix crumbs, 1/4 cup sugar5 and butter; press onto bottom of 13×9 inch pan. Freeze for 10 minutes.

Beat cream cheese and 3/4 cups sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

Beat pudding mixes and milk 2 minutes. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping (more may be called for). Refrigerate for 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with chocolate curls or chocolate chips.