Banana Split Cake

(from nicoledb’s recipe box)

Source: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=92225

Prep time: 15 minutes
Cook time: 315 minutes
Serves 24 people

Categories: Dessert

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 & Pie Filling
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup PLANTERS Chopped Pecans

Directions

  1. MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13×9-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 leftover dessert in refrigerator.

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