Banana Split Cake

Kraft Desserts
Banana Split Cake RecipesRecipe
Makes 24 servings, one piece each

Ingredients

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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
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans

Preparation

Prep: 255 Hours, 15 Minutes

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

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.

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 any leftover dessert in refrigerator.

Nutritional Information
Calories: 270
Total fat: 15 g
Saturated fat: 7 g
Cholesterol: 30 mg
Sodium: 260 mg
Carbohydrate: 34 g
Dietary Fiber: 2 g
Sugars: 25 g
Protein: 3 g
Vitamin A: 8% DV
Vitamin C: 15% DV
Calcium: 4% DV
Iron: 2% DV

Created date

February 2010