BANANA SPLIT CAKE

 

  • Cooking Time:
  • Servings: 24
  • Preparation Time: 15

Ingredients

  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 can (20 oz.) crushed pineapple, drained
  • 6 medium bananas, divided
  • 2 cups cold milk
  • 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 cup PLANTERS Chopped Pecans

Directions

  • 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 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; sprinkle with pecans.
  • Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert.
  • Store any leftover dessert in refrigerator.
  • Substitute: Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.

Notes

Categories: Dairy  Dessert  Freezer  Mixer  Oven  Refrigerator  Snack  Sweet 

Author Credit: Kraft Kitchens

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