No announcement yet.

Banana Split Cake

  • Filter
  • Time
  • Show
Clear All
new posts

  • Banana Split Cake

    Banana Split Cake

    1 1/2 c graham cracker crumbs
    1 c sugar, divided
    1/3 c butter, melted
    2 pkg. (8 oz. each) cream cheese, softened
    1 can (20 oz.) crushed pineapple, drained
    6 medium bananas, divided (I only used four - I didn't put any on top)
    2 c cold milk
    2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling (I used French Vanilla)
    2 c thawed COOL WHIP Whipped Topping, divided
    1 c pecans, chopped

    MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
    BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

    POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

    Posted by Brooke