Banana Split Cake

10 ingredients
12 steps

Ingredients

  • 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

Directions

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

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