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Banana Split Cake Recipe

   
 

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     Banana Split Cake

Category   Desserts - Breads
Sub Category   None
Servings   24 servings
Preptime   15 minutes

Ingredients
1 1/2 cups Honey Maid Graham Crcker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkgs, (8 oz each) Philadelphia Cream Cheese, softened
1 can (20 oz) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkgs (4-serving size each) Jell-0 Vanilla Flavor Instant Pudding & Pie Filling
2 cups Thawed Cool Whip Whipped Topping, divided
 
1 cup Planters Chopped Pecans.

Instructions
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 any leftover dessert in refrigerator.


Originally Submitted
5/26/2011





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