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Banana Split "Cake"

Prep Time:
15 min

Total Time:
5 hr 15 min

Makes:
24

1-1/2 cups HONEY MAID Graham Crumbs

1/3 cup non-hydrogenated margarine, melted

2 pkg. (250 g each) PHILADELPHIA 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) JELL-O Vanilla Instant Pudding

2 cups thawed COOL WHIP 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.

Kraft Kitchens Tips

Healthy Living

Good news!! You'll save 40 calories and 3 grams of total fat per serving by preparing as directed using Philadelphia Light Cream Cheese, skim milk, Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.

Food Facts

Substitute 18 Honey Maid Graham Wafers, finely crushed, for the 1-1/2 cups Honey Maid Graham Crumbs.

K:47739v1ec:94117

(134)

Rated

by pbeutler on 10/19/2008
" I am allergic to bananas so couldn't eat this but my daughter (with my help) made it for her son's birthday and it was a huge hit. "

See All Ratings and Comments

Serving Size = 1 piece (93 g)

Nutritional Information

Calories

270

Total fat

15 g

Saturated fat

6 g

Cholesterol

25 mg

Sodium

300 mg

Carbohydrate

34 g

Dietary fibre

1 g

Sugars

25 g

Protein

4 g

Vitamin A

10 %DV

Vitamin C

6 %DV

Calcium

4 %DV

Iron

2 %DV