Banana Split "cake"

From: Andrea in NH

On Aug 3, 2008

Great dessert. I cut the recipe in half and made it in a 8 x 8 pan. I used ff cheese, pudding and cool whip and you couldn't tell the difference. I didn't have pecans so I used sliced almonds. The crust didn't stay together very well. The next time I'll try baking it.

From: Toadflax

On Jun 5, 2008

Delicious dessert, a keeper. I made this a week or so ago from the magazine and was going to post it - glad you did it first. I, too, cut the recipe in half and used an 8x8 pan. Otherwise I made it exactly as you describe. Oops I didn't add the bananas on the top but was quite generous with them in the layer. I dare not make this again too soon because it is "too good" - I usually don't eat desserts but I couldn't leave this alone. Thanks for posting.

From: andypandy

On May 19, 2008

I made this recipe yesterday from Kraft Whats Cooking magazine. I did reduce the recipe to half and placed in a brownie 7 x 11 inch pan. I also used White Chocolate Pudding instead of vanilla, and also vanilla wafers as that is what I had on hand. I also dipped the banana slices into the pineapple juice first so they wouldn't discolour. Also added 2 tbsp. of the cool whip to the cream cheese as to lighten it up a bit for easier spreading over the crumb bottom. Didn't really change the recipe any in amounts just procedure. Family favourite now, no complaints on the recipe at all.