No Bake "Banana Split Cake" by: Snack Works

 

Ingredients

• 9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
• 1 cup sugar, divided
• 1/3 cup butter, melted
• 2 pkg. (8 oz. each) brick cream cheese, softened
• 1 can (20 oz.) crushed pineapple in juice, drained
• 6 bananas, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup chopped pecans

 

Instructions:

Mix  crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 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 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.

 

 

 

Recipe Tips

Size-Wise This banana split-inspired dessert makes a great treat to share with friends and family.

Shortcut Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

Variation Omit nuts. Garnish with chocolate curls. To make curls, warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.