Isaacs' Home Recipes Main Dessert Recipes Banana Split Cake

Banana Split Cake

1-1/2 cups graham cracker crumbs
1-1/4 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 packages (8 oz each) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 packages (4-serving size each) jell-o vanilla flavor
instant pudding and pie filling
2 cups thawed cool whip, divided
1 cup chopped pecans (optional)

Mix crumbs, 1/4 cup sugar and butter; press onto bottom of foil-lined 13x9" pan.
Freeze 10 minutes.
Beat cream cheese and remaining 1 cup sugar in bowl with electric mixer until
well blended.
Carefully spread cream cheese mixture over crust; top with pineapple.
Slice 4 of the bananas; arrange over pineapple.
Pour milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended.
Stir in 1 cup whipped topping; spread over banana layer in pan.
Top with remaining whipped topping; sprinkle with pecans.
Refrigerate 5 hours.
Just before serving, slice remaining 2 bananas; arrange over dessert.

* 24 servings

(Food & Family - Summer 2006)