Banana Split "Cake"

By HeatherS

Ingredients

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/3 cup Non-hydrogenated margarine, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup Sugar
• 1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
• 6 Bananas, divided
• 2 cups cold milk
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1 cup chopped pecans

Details

Servings 24
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

MIX graham crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into large 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. Refrigerate at least 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator.


Healthy Living
Good news!! You'll save 40 calories and 3 grams of total fat per serving by preparing as directed using Philadelphia Light Cream Cheese, skim milk, Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.

Food Facts
Substitute 18 Honey Maid Graham Wafers, finely crushed, for the 1-1/2 cups Honey Maid Graham Crumbs.