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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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This banana-split inspired dessert makes a great treat to share with friends and family. Ingredients:
1 1/2 cups honey maid graham cracker crumbs |
1 1/4 cups sugar, divided |
1/2 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. MIX crumbs, 1/4 cup sugar and butter; press firmly onto bottom of foil-lined 13x9-inch pan. Freeze 10 minute
2. BEAT cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
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