Banana Split Cake

Ingredients

• 1 1/2 cups graham cracker crumbs, Honey Made
• 1 cup sugar, divided
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened, Philadelphia Brand
• 1 (20 ounce) can crushed pineapple, drained
• 6 medium bananas, divided
• 2 cups milk, cold
• 2 (3 1/2 ounce) packages instant vanilla flavor pudding and pie filling (the 4 serving size)
• 2 cups whipped topping, Cool Whip, thawed, divided
• 1 cup pecans, chopped, Planters

Directions

1. 1

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

2. 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. 3

   POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes 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.

4. 4

   Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.