Banana Split "Cake"
1/2 cups Graham Crumbs
1/3 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
6 bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla Instant Pudding
2 cups thawed Whipped Topping, divided
1 cup chopped pecans
MIX graham crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and sugar with electric mixer until well blended. Spread carefully 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 min. 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. Refrigerate at least 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator.