Banana Split-Cake
Nb persons: 0
Yield:
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| 9 honey Graham crackers, finely crushed (about 1-1/2 cups) | |
| 1 cup | sugar, divided |
| 1/3 cup | melted butter |
| 2 pkgs (8 oz each) | cream cheese, softened |
| 1 can (20 oz) | crushed pineapple in juice, drained |
| 6 | bananas, divided |
| 2 cups | cold milk |
| 2 pkgs (4 serving size each) | vanilla instant pudding and pie filling |
| 2 cups | thawed cool whip |
| 1 cup | chopped pecans |
Mix Graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9 pan. Freeze 10 minutes. Beat cream cheese and remaining 3/4 cup 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 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Refrigerate at least 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator.
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