Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 1/2 cups Honey Maid Graham Cracker Crumbs
• 1 1/4 cups sugar, divided
• 1/2 cup (1 stick) butter, melted
• 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• 1 (20 oz.) can crushed pineapple, drained
• 6 medium bananas, divided
• 2 cups cold milk
• 2 pkg. (4 serving size each) Jell-O vanilla flavor instant pudding and pie filling
• 2 cups thawed Cool Whip Whipped topping, divided
• 1 cup Planters chopped pecans

Directions

1. Mix crumbs, 1/4 cup sugar and butter; press onto bottom of foil-lined 13 × 9 inch pan. Freeze 10 minutes.

2. Beat cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

3. Pour with wire whisk 2 minutes or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan.

4. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.

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