1 1/2 c. graham cracker crumbs
1 1/4 c. sugar, divided
1/2 c. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 c. cold milk
2 pkg. (4-serving size each) vanilla instant pudding
2 c. thawed Cool Whip
1 c. chopped walnuts or pecans
Mix crumbs, 1/4 c. sugar, and butter; press onto bottom of foil-lined 13x9 inch pan. Freeze 10 minutes.
Beat cream cheese and remaining 1 c. sugar in 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.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk until well blended. Stir in 1 c. whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with nuts. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.