Shelly's Recipe

BANANA SPLIT CAKE

Category: Layered Desserts

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 oz) pkg cream cheese, softened
1 (20 oz) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg (4-serving size each)vanilla instant pdding
2 cups thawed whipped topping, divided
1 cup copped pecans
Maraschino cherries
Chocolate syrup

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas and cherries just before serving; arrange over dessert. Drizzle each serving with chocolate syrup. Store any leftover dessert in refrigerator.