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Banana Split Cake


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Serves 24 | Prep Time 15 | Cook Time

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Ingredients You'll Need

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.


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