Banana Split Cake PRINT
|1-½||cups Graham Cracker Crumbs|
|2||pkgs. (8 oz.) Philadelphia Cream Cheese, softened|
|1||can crushed pineapple, well drained (press out extra moisture using paper towels)|
|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|
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.