Banana Split Cake

• 1 1/2 cups graham cracker crumbs
• 1/3 cup margarine, melted
• 2 (250 g) packages cream cheese, softened
• 1 cup sugar
• 1 (14 ounce) can crushed pineapple, drained
• 6 bananas, divided
• 2 cups milk
• 2 (113 g) packages instant vanilla pudding
• 2 cups Cool Whip, thawed and divided
• 1 cup pecans, chopped

1. Mix crumbs and margarine and press onto bottom of a 13x9 pan. Freeze 10 minute.
2. Beat cream cheese and sugar until well blended. Spread carefully over crust. Top with pineapple. Slice 4 bananas over the pineapple.
3. Pour milk into a large bowl. Add pudding mixes and beat with wire whisk for 2 minute Gently stir in 1 cup cool whip and spread over banana layer in the pan.
4. Top with remaining cool whip. Refrigerate at least 5 hours.
5. Slice remaining bananas just before serving and arrange over dessert. Sprinkle with pecans. Store leftovers in fridge.

graham cracker crumbs, margarine, cream cheese, sugar, pineapple, bananas, milk, instant vanilla pudding, pecans

Taken from www.food.com/recipe/banana-split-cake-304090 (may not work)