Banana Split Cake

• 1-1/2 cup Nilla Wafers, Crushed Finely
• 1-1/4 cup Sugar, Divided
• 1/3 cups Butter Or Margarine, Melted
• 16 ounces, weight Cream Cheese, Room Temperature
• 28 ounces, weight Crushed Pineapples, Well Drained
• 4 whole Bananas
• 2 cups Cold Milk
• 5-1/2 ounces, weight Instant Vanilla Pudding
• 2 cups Heavy Whipping Cream
• 1/4 cups Powdered Sugar
• 2 teaspoons Vanilla Extract
• 1 cup Chopped Pecans

1. In a medium-sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9x13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over the pineapple.
2. In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into the pudding. Layer pudding over the bananas.
3. Spread remaining whipped cream over the pudding and sprinkle with pecans. Chill for 5 hours before serving.

nilla wafers, sugar, butter, weight cream cheese, pineapples, bananas, milk, cream, ubc, vanilla, pecans

Taken from tastykitchen.com/recipes/desserts/banana-split-cake-2/ (may not work)