Banana Split Cake

Name: Banana Split Cake
Prep time: 15 min
Total time: 15 min
Yield: 12-15 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1 1/4 cups sugar, divided; 1/2 cup butter, melted; 2 (8 ounce) packages cream cheese; 20 ounces crushed pineapple, drained; 6 medium bananas; 2 cups milk, cold; 2 (4 ounce) packages Jello Instant Vanilla Pudding Mix; 2 cups Cool Whip Topping, thawed and divided; 1 cup pecans, chopped

Submitted by Charlotte J

"We had stopped in the Minneapolis area to see my husbands cousin. We had a nice afternoon with Bruce and Kathy. To top it off Kathy served us this cool and refreshing dessert. Thanks Kathy for a wonderful finish to our lovely day."

Download

Ready In:: 15mins
Ingredients:: 10
Serves:: 12-15

ingredients

1 ¹⁄₂ cups graham cracker crumbs
1 ¹⁄₄ cups sugar, divided
¹⁄₂ cup butter, melted
2 (8 ounce) packages cream cheese
20 ounces crushed pineapple, drained
6 medium bananas
2 cups milk, cold
2 (4 ounce) packages Jello Instant Vanilla Pudding Mix
2 cups Cool Whip Topping, thawed and divided
1 cup pecans, chopped

directions

Mix 1/4 C sugar, butter and graham cracker crumbs into bottom of 9 by 13 pan.
Freeze 10 minute.
Beat cream cheese and 1 cup sugar until well blended.
Carefully spread cream cheese mixture over crust, top with pineapple.
Slice 5 bananas arrange over pineapple.
Pour milk into bowl, add pudding, beat with whisk 2 minutes or until blended.
Stir in 1 cup whipped topping, spread over banana layer.
Top with remaining whipped topping, sprinkle with pecans.
Refrigerate 5 hours, before serving, with last add banana slices on top just before serving.
Kathy drizzles chocolate sauce over the top too.