Banana Split Cake
(from Lucianolinda’s recipe box)
Source: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=92225 (from RecipeThing user nicoledb) (from RecipeThing user RainbowBrite1979)
Prep time: 15 minutes
Cook time: 315 minutes
Serves 24 people
Categories: cakes
Ingredients
- 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
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MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13×9-inch pan. Freeze 10 min.
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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.
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POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. 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. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.