Banana Split "Cake"

Banana Split "Cake"
Chill 5 hrs Freeze 10 mins
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Banana Split "Cake"
  • What You Need
  • 9  HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
  • 1  cup  sugar, divided
  • 1/3  cup  butter, melted
  • 2 8  ounce package  PHILADELPHIA Cream Cheese, softened
  • 1 20  ounce can  crushed pineapple in juice, drained
  • 6  bananas, divided
  • 2 3.4 ounce package  JELL-O Vanilla Flavor Instant Pudding
  • 2  cups  cold milk
  • 2  cups  thawed COOL WHIP Whipped Topping, divided
  • 1  cup  chopped PLANTERS Pecans
Directions Make It:

1. MIX 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 well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

3. BEAT pudding mixes and milk with whisk 2 min. 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.

From the Test Kitchen
  • This banana split-inspired dessert makes a great treat to share with friends and family.
  • Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.
  • Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert along with nuts.
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