Banana Split 'Cake'

A great dessert for summer.  It's cool, refreshing and you don't have to turn on the oven.
This recipe can easily be halved.  And it can be 'cleaned' up by making your own from scratch pudding and whipped cream. 

9 Graham Crackers
1 Cup sugar, divided
1/3 Cup butter, melted
2 8oz packages of Cream Cheese, softened
20 oz of crushed pineapple
6 Bananas,divided
2 3.4oz packages JELL-O Vanilla Instant Pudding
2 Cups cold milk
2 Cups thawed Cool Whip
1 Cup chopped Pecans

Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x 9 inch pan.  Freeze for 10  min.

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

Beat pudding mixes and milk with whisk for approx. 2 minutes until well blended.  Stir in 1 cup Cool Whip; spread over banana layer in pan.  Top with remaining Cool Whip.  Refrigerate 5 hours.  Slice remaining 2 bananas just before serving; arrange over dessert.  Top with nuts and drizzle with chocolate syrup or chocolate curls.

Graham cracker crust and cream cheese mixture.

Added pineapple and sliced bananas.

Top with pudding mixture, cool whip, nuts, bananas and chocolate.

ENJOY!!