Banana Split "Cake"

Ingredients:

• 9   HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
• 1   cup sugar, divided
• 1/3  cup butter, melted
• 2  8  ounce packages PHILADELPHIA Cream Cheese, softened
• 1  20  ounce can crushed pineapple in juice, drained
• 6   bananas, divided
• 2  3.4 ounce packages JELL-O Vanilla Flavor Instant Pudding
• 2   cups cold milk
• 2   cups thawed COOL WHIP Whipped Topping, divided
• 1   cup chopped PLANTERS Pecans

Directions:

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

2. Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

3. Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.

 

Kraft Kitchens Tips:

1. SIZE-WISE: This banana split-inspired dessert makes a great treat to share with friends and family.

2. SHORTCUT: Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

3. VARIATION: Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert along with nuts.

 

Source:  jello.com