Banana Split Cake
Source of Recipe
Internet
List of Ingredients
1 1/2 cups honey maid graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
2 cups thawed Cool Whip Topping, divided
1 cup planters chopped pecans
Recipe
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 minutes. 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 minute 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 leftover dessert in refrigerator. Makes 24 servings.
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