Banana Split “Cake”

Ingredients

  • 9 graham crackers, 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 Pecan

Directions

  1. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
  2. Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  3. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
  4. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
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