Banana Split Cake

Submitted by Vseward Chef-V

"This is an awesome recipe. No low-fat here! Just scrumptious! A neighbor of mine is trying to fatten me up and always brings me a piece when she makes this. Okay, I had to have the recipe."

 

• Ready In: 5hrs 15mins
• Ingredients: 10
• Serves: 24

ingredients

• 1 1⁄2 cups honey maid graham cracker crumbs
• 1 cup sugar, divided
• 1⁄3 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 Cool Whip Topping, thawed, divided
• 1 cup Planters pecans, chopped

directions

1. Mix graham crumbs, 1/4 cup of the sugar and the melted butter; press firmly into bottom of a 13x9-inch pan. Freeze 10 minutes.
2. Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended.
3. Spread carefully over crust; top with pineapple.
4. Slice 4 of the bananas; arrange over pineapple.
5. Pour milk into a medium bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk for 2 minutes or until well blended.
8. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan.
9. Top with remaining 1 cup whipped topping; sprinkle with pecans.
10. Refrigerate 5 hours.
11. Slice remaining 2 bananas just before serving; arrange over dessert.
12. Store leftover dessert in refrigerator.

Reviews

[katietrueland]

This was an excellent, fun recipe to make. I also added several maraschino cherries on top, just before serving.Katie

 

[Becky in Junction C]

Wonderful!! I didn't change a thing. The kids ate it up. Thanks Chef~V for sharing this recipe.