Mix graham crumbs, 1/4 cup of the sugar and the butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
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 mixes. Beat with wire whisk 2 min 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.
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