Jane's Favorite Tested Recipes
12/18/2006
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Banana Split Cake
| 1 ½ cups graham cracker crumbs |
| 1 cup sugar, divided |
| 1/3 cup melted butter |
| 2 (8 ounce) packages cream cheese, softened |
| 1 (20 oz.) can crushed pineapple, drained |
| 2-3 large or 4-5 medium bananas |
| 2 cups cold milk |
| 2 (4-serving size) packages Jello Vanilla Instant Pudding |
| 2 cups thawed cool whip, divided |
| 1 cup chopped pecans (or less) |
Mix crumbs, ¼ cup sugar and the butter; press firmly onto bottom of 13 x 9 pan. Freeze 10 minutes.
Beat the cream cheese and remaining ¾ cup sugar on medium until well blended. Spread carefully over crust; top with pineapple. Slice the bananas and arrange over the pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in one cup of the cool whip. Spread over the banana layer. Top with remaining cup of cool whip and sprinkle with pecans. Refrigerate 5 hours or until very cold. Slice remaining bananas just before serving and arrange over dessert.
NOTE: This recipe is on the Kraft web site. I used light cream cheese and lite cool whip. I used regular jello pudding, as I didn’t know how long the dessert would be in the refrigerator and the fat free tends to separate after a couple of days. I had large bananas and had six across and nine rows down and had to add only four slices from a third banana. And I chopped some nuts, didn’t measure them, and just sprinkled them over the dessert. It was quite easy to make and everyone enjoyed it!