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Banana Split Cake

Prep Time:
15 min

Total Time:
5 hr 15 min

Makes:
24 servings, one piece each

What You Need

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

Make It

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT 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.

POUR 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.

Kraft Kitchens Tips

Size-Wise

This banana split-inspired dessert makes a great treat to share with friends and family.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.

K:47739v0:92225

(807)

Rated

by a cook on 10/5/2008
" I have made this twice and will make it again. Everyone loved it and it is so easy. It's great in hot weather because you don't have to heat up the oven. I used real whip cream the second time instead of cool whip."