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Banana Split Cake

Prep time 255 hrs, 15 mins
Yield Makes 24 servings, one piece each

Ingredients

  • 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

How to Make It

  1. 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