Banana Split Cake

This yummy recipe is a great one to make the night before. If you are having dinner guests over and need to have something done ahead of time this one is fantastic! Enjoy!!

Banana Split Cake

Serves: 12-15

Ingredients:

9 Honey Grahams, finely crushed (about 1 1/2 cups)

1 Cup sugar, divided

1/3 Cup butter, melted

2 pkgs. (8 oz. each) cream cheese, softened

1 can (20 oz.) crushed pineapple in juice, drained

6 bananas, divided

2 cups cold milk

2 pkgs. (4 servings each) vanilla flavor instant pudding and pie filling

2 cups thawed whipped topping, divided

1 cup planters chopped pecans (optional)

Method:

MIX graham crumbs, 1/4 cup of the sugar and the butter; press onto bottowm of 9x13 in pan. Freeze 10 minutes.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into large bowl, add dry pudding mix. Beat with wire wisk 2 minutes 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. Refrigerate at least 5 hours.

SLICE remaining 2 bananas just before serving; arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator.

**MAKE SURE YOU FOLLOW DIRECTIONS AND LET SET FOR AT LEAST 5 HOURS.