Banana Split Cake
- 1 1/2 cups HONEY MAID Graham Cracker Crumbs
- 1 cup sugar, divided
- 1/3 cup butter, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 can (20 oz.) crushed pineapple, drained
- 6 medium bananas, divided
- 2 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 1 cup PLANTERS Chopped Pecans
- crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
- cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
- milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.
- Calories: 270
- Total fat: 15 g
- Saturated fat: 7 g
- Cholesterol: 30 mg
- Sodium: 260 mg
- Carbohydrate: 34 g
- Dietary Fiber: 2 g
- Sugars: 25 g
- Protein: 3 g
- Vitamin A: 8% DV
- Vitamin C: 15% DV
- Calcium: 4% DV
- Iron: 2% DV
honey maid, sugar, butter, philadelphia cream cheese, pineapple, bananas, cold milk, topping, pecans
Taken from www.myrecipes.com/recipe/banana-split-cake-0 (may not work)