Banana Split Cake

• 1-1/2 cups graham crumbs
• 1/3 cup non-hydrogenated margarine, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
• 6 bananas, divided
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2 cups cold milk
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1 cup chopped pecans

1. Mix graham crumbs and margarine; press onto bottom of 13x9-inch pan.
2. Freeze 10 min.
3. Beat cream cheese and sugar with mixer until blended; spread carefully over crust.
4. Top with pineapple.
5. Slice 4 bananas; arrange over pineapple.
6. Beat pudding mixes and milk in medium bowl with whisk 2 min.
7. Stir in 1 cup Cool Whip; spread over banana layer in pan.
8. Top with remaining Cool Whip.
9. Refrigerate 5 hours.
10. Slice remaining bananas just before serving; arrange over dessert.
11. Sprinkle with nuts.

graham crumbs, nonhydrogenated margarine, cream cheese, sugar, pineapple, bananas, cold milk, topping, pecans

Taken from www.kraftrecipes.com/recipes/banana-split-cake-94117.aspx (may not work)