Banana Split cake 2 cups graham cracker crumbs 1 cup sugar, divided (I used 1/2 cup and it worked fine) 1/3 cup butter, melted 2 (8 ounce) packages light or Fat Free cream cheese, softened 1 (20 ounce) can crushed pineapple, drained (save juice) 5 medium bananas 2 cups cold milk ( I use 1%) 2 packages (4 serving size) sugar free vanilla instant pudding 1 (8 ounce) carton Fat Free Cool Whip 1 cup chopped pecans Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9 inch pan. Freeze 10 minutes. Beat cream cheese and remaining sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple. Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings.
Posted on: Sat, 17 Aug 2013 21:01:34 +0000
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