Banana Split Cake

1 1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg (8oz. each) Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla flavor instant pudding & pie mix
2 cups thawed Cool Whip Whipped Topping, divided
1 cup chopped pecans

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 minutes.

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 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; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.

This is a dessert shared with me by my good friend Pam. It's a great new spin on traditional Banana Pudding. How can you go wrong when you add pineapple!!!


Note: To change this one up a little you could use a 9-inch chocolate cookie pie crust, or 20 chocolate wafer sandwich cookies.

To make the cookie crust...mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.