Banana Split Cake Recipe



This is one of my absolute favorite summer recipes!  I plan on making this for my family and a few friends during the 4th of July Holiday.  Enjoy!

Ingrediants:

9 Honey Maid Honey Grahams, crushed (about 1 1/2 Cups)

1 C. Sugar, divided

1/3 C. butter, melted

2 pkg. (8 oz each) Cream Cheese, softened

1 can (crushed) Pineapple in juice, drained

6 bananas, sliced

2 pkgs. (3.4 oz each) Jello vanilla Flavor Instant Pudding

2 Cups cold milk

2 cups thawed cool whip topping, divided

1 C. chopped pecans

Directions:

Mix crumbs, 1/4 C. sugar and butter, and press into the bottom of a 13x9 inch pan.  Freeze for 10 min.

Beat cream cheese and remaining sugar with mixer until well blended.  Spead carefully over crust; top with pineapple.  Slice 4 bananas and arrange over the top of the pineapple.

Beat pudding mixes with milk with whisk for 2 minutes until well blended.  Stir in 1 c. cool whip; spread over banana layer in pan.  Top with remaining Cool Whip.  Refridgerate for 5 hours.  Slice the remaining 2 bananas just before serving; arrange over dessert.  Top with nuts.

Enjoy!