Banana Split Cake

*via Kraft Recipes

 

What You Need

 

9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1cup  sugar, divided

1/3 cup  butter, melted

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can  (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  cold milk

2 cups  thawed COOL WHIP Whipped Topping, divided

1 cup  chopped PLANTERS Pecans

Make It

MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

Kraft Kitchens Tips

Size-Wise

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

Shortcut

Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

Variation

Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.

servings

total:
24 servings