Banana Split Cake

• 1 12 cups honey maid graham cracker crumbs
• 1 14 cups sugar, divided
• 12 cup butter, melted
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 (20 ounce) can crushed pineapple, drained
• 6 medium bananas, divided
• 2 cups cold milk
• 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
• 2 cups thawed Cool Whip Topping, divided
• 1 cup planters chopped pecans

1. MIX crumbs, 1/4 cup sugar and butter; press firmly onto bottom of foil-lined 13x9-inch pan.
2. Freeze 10 minute
3. BEAT cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended.
4. Carefully spread cream cheese mixture over crust; top with pineapple.
5. Slice 4 of the bananas; arrange over pineapple.
6. POUR milk into large bowl.
7. Add dry pudding mixes.
8. Beat with wire whisk 2 minute or until well blended.
9. Stir in 1 cup whipped topping; spread over banana layer in pan.
10. Top with remaining whipped topping; sprinkle with pecans.
11. Refrigerate 5 hours.
12. Just before serving, slice remaining 2 bananas; arrange over dessert.

honey, sugar, butter, cream cheese, pineapple, bananas, cold milk, vanilla flavor, topping, planters

Taken from www.food.com/recipe/banana-split-cake-169275 (may not work)