Banana Split Cake

By: Melanie King

1½ c. graham cracker crumbs

1¼ c. sugar, divided

½ 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 pudding

2 c. thawed whipped topping, divided

Chopped pecans (optional)

Directions:

Mix crumbs, ¼ c. sugar, and butter; press into bottom of 9x13 pan. Freeze 10 minutes. Beat cream cheese and remaining 1 c. sugar in bowl with mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

Pour milk into large bowl. Add dry pudding mixes. Beat 2 minutes or until well blended. Stir in 1 c. whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining bananas; arrange over dessert.

Servings:

24 servings. (Works well halved in 8″ x 8″ dish).