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Banana Split "Cake"

Prep time 15 mins
Chill time 5 hrs
Yield 24 servings

Ingredients

  • 9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 can (20 oz.) crushed pineapple in juice, drained
  • 6 bananas, divided
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2 cups cold milk
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup chopped PLANTERS Pecans

How to Make It

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

  2. BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

  3. BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan.

  4. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

  5. Kraft Kitchens Tips:

  6. Size-Wise
    This banana split-inspired dessert makes a great treat to share with friends and family.

  7. Shortcut
    Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

  8. Variation
    Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert along with nuts.

  9.