Banana Split Cake

• 9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
• 1 cup sugar, divided
• 1/3 cup butter, melted
• 2 pkg. (3.4oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup chopped PLANTERS Pecans

1. MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
2. BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
3. 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.
4. KRAFT Kitchens Tips:
5. Size-Wise
6. This banana split-inspired dessert makes a great treat to share with friends and family.
7. Shortcut
8. Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.
9. Variation
10. Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.

honey maid honey, sugar, butter, cold milk, topping, pecans

Taken from www.myrecipes.com/recipe/banana-split-cake-2 (may not work)