Banana Split Cake
INGREDIENTS
  • Servings: 24
  • Preparation Time: 15
  • 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. BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended.
  2. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
  3. POUR milk into medium bowl.
  4. Add dry pudding mixes.
  5. Beat with wire whisk 2 min. or until well blended.
  6. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan.
  7. Top with remaining 1 cup whipped topping; sprinkle with pecans.
  8. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert.
  9. Store any leftover dessert in refrigerator.
  10. Substitute: Prepare 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.