Banana Split Cake

By boscobojo

Ingredients

• 1 1/2 cups Honey Maid Graham Cracker Crumbs
• 1 1/4 cups sugar, divided
• 1/2 cup (1 stick) butter, melted
• 2 pkg. cream cheese, softened
• 1 can (20 oz.) crushed pineapple, drained
• 6 medium bananas, divided
• 2 cups cold milk
• 2 pkg. (2-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
• 2 cups thawed Cool Whip, divided
• 1 cup pecans, chopped

Preparation

Step 1

Mix crumbs, 1/4 sugar and butter; press onto bottom of foil-lined 13X9 inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture 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 minutes or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.