Banana Split Cake

• 1 12 cups graham cracker crumbs
• 1 14 cups sugar, divided
• 12 cup butter, melted
• 2 (8 ounce) packages cream cheese
• 20 ounces crushed pineapple, drained
• 6 medium bananas
• 2 cups milk, cold
• 2 (4 ounce) packages Jello Instant Vanilla Pudding Mix
• 2 cups Cool Whip Topping, thawed and divided
• 1 cup pecans, chopped

1. Mix 1/4 C sugar, butter and graham cracker crumbs into bottom of 9 by 13 pan.
2. Freeze 10 minute.
3. Beat cream cheese and 1 cup sugar until well blended.
4. Carefully spread cream cheese mixture over crust, top with pineapple.
5. Slice 5 bananas arrange over pineapple.
6. Pour milk into bowl, add pudding, beat with whisk 2 minutes or until blended.
7. Stir in 1 cup whipped topping, spread over banana layer.
8. Top with remaining whipped topping, sprinkle with pecans.
9. Refrigerate 5 hours, before serving, with last add banana slices on top just before serving.
10. Kathy drizzles chocolate sauce over the top too.

graham cracker crumbs, sugar, butter, cream cheese, pineapple, bananas, milk, vanilla pudding mix, topping, pecans

Taken from www.food.com/recipe/banana-split-cake-432545 (may not work)