Banana Split Cake

By melanieroe

Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings

Nutrition Information
Calories 270 Total fat 15 g Saturated fat 7 g Cholesterol 30 mg Sodium 260 mg Carbohydrate 34 g Dietary fiber 2 g Sugars 25 g Protein 3 g Vitamin A 8 %DV Vitamin C 15 %DV Calcium 4 %DV Iron 2 %DV

Ingredients

• 1-1/2 cups HONEY MAID Graham Cracker Crumbs
• 1 cup sugar, divided
• 1/3 cup butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 can (20 oz.) crushed pineapple, drained
• 6 medium bananas, divided
• 2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup PLANTERS Chopped Pecans

Details

Servings 24
Adapted from kraftfoods.com

Preparation

Step 1

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.