Banana Split Cake

Ingredients

• 6  bananas divided
• 0.3 cup butter melted
• 16 oz philadelphia cream cheese softened
• 1.5 cups graham crackers crushed
• 6.8 oz jell-o vanilla flavor pudding instant
• 2 cups milk cold
• 1 cup planters pecans chopped
• 20 oz pineapple in juice crushed drained canned
• 1 cup sugar divided
• 2 cups cool whip whipped topping divided thawed

Equipment

• frying pan
• whisk
• blender

Directions

1. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
2. Beat cream cheese and remaining sugar with mixer until blended.
3. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
4. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
5. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.