BANANA SPLIT CAKE RECIPE
1 can (20oz) crushed pineapple, drained
6 bananas, divided
2 pkg (3.4 oz ea.) vanilla instant pudding
2 cups cold milk
2 cups cool whip, divided
1 cup chopped pecans
1 1/2 cup crushed graham crackers
1 cup sugar, divided
1/3 cup butter, melted
2 – 8 oz pkg cream cheese Mix graham cracker crumbs, 1/4 cup sugar and butter. Press into bottom if 13×9-inch pan.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust and top with pineapple. Slice 4 bananas and arrange over pineapple.
Beat pudding mix and milk with whisk for 2 min. Until well blended. Stir in 1 cup cool whip and spread over banana layer in pan. Top with remaining cool whip. Refrigerate for 5 hours. Slice remaining banana just before serving and arrange over dessert, then top with nuts.
