Banana Split Cake


9 graham crackers, crushed (about 1-1/2 cups)

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) cream cheese, softened

1 can (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg. (3.4 oz. each) vanilla flavor instant pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup chopped pecans


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

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

Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup cool whip; spread over banana layer in pan. Top with remaining cool whip. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.
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