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Banana Split Cake




Source of Recipe


Kraft






Recipe Introduction


I just love this grown-up version of a favorite childhood treat.





List of 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
  






Instructions



1. MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
   
2. 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.
   
3. 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.
   
   






Final Comments


Makes: 24 servings, one piece each

SubstitutePrepare 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.