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
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