Banana Split "Cake"
- Source
- Kraft recipe card
- Serves
- 24
- Prep
- 15 min
- Cook
- 5 hr 10 min
Ingredients
- 9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
- 1 cup sugar, divided
- 1/3 cup butter, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 can (20 oz.) crushed pineapple in juice, drained
- 6 bananas, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 1 cup chopped PLANTERS Pecans
Steps
- MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- BEAT cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- BEAT pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Notes
Kraft Kitchens Tips — Healthy Living: Save 40 calories per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping. Variation: Omit nuts. Make chocolate curls from 1 oz. BAKER’S Semi-Sweet Chocolate. Use to garnish dessert. Shortcut: Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.