Banana Split Cake

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.

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