Tuesday, August 28, 2012

Banana Split Cake

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

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