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Banana Split cake

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2 cups graham cracker crumbs
1 cup sugar, divided (I used 1/2 cup and it worked fine)
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (20 ounce) can crushed pineapple, drained (save juice)
5 medium bananas
2 cups cold milk ( I use 1%)
2 packages (4 serving size) vanilla instant pudding
1 (8 ounce) carton Cool Whip
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9 inch pan. Freeze 10 minutes.

Beat cream cheese and remaining sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.

See also  Banana Pudding Lush Cake

Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.

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