Ingredients:
1 1/2 cups honey maid graham cracker crumbs
1 1/4 cups sugar, divided
1/2 cup butter, melted
2 (8 ounce) packages Philadelphia Cream Cheese, softened
1 (20 ounce) cans crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
2 cups thawed Cool Whip Topping, divided
1 cup planters chopped pecans
Directions:
MIX crumbs, 1/4 cup sugar and butter; press firmly onto bottom of foil-lined 13×9-inch pan. Freeze 10 minute
BEAT cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
Servings: 24
Time preparation: 15 min.
Time total: 15 min.