Friday, July 24, 2009

Banana Split Cake

Banana Split Cake

1½ cups Graham Cracker Crumbs
1¼ cups sugar, divided
½ cup (1 stick) butter, melted
2 pkg. (8oz. each) Philadelphia Cream Cheese,
1 can (20oz.) crushed pineapple, drained
6 medium sized 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, divided
1 cup chopped pecans

1. Mix crumbs, ¼ cup sugar and butter; press into bottom of foil-lined 13x9-inch pan. Freeze for 10 minutes.
2. Beat cream cheese and remaining 1 cup sugar into bowl with electric mixer until well-blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well-blended. Stir in 1 cup of whipped topping; spread over banana layer in pan. Top wih remaining whipped topping; sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.

Makes 24 servings

File #R150 D 3 C 10

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