Banana Split "Cake"

Usually, I am a firm believer that if a dessert does not contain chocolate it's just not worth eating. This "cake" however, proved to the exception to my rule. It is so freaking good. Trust me, I had three servings and had to stop myself from going back for a fourth. I'm actually trying to talk myself out of eating it for breakfast right now, if we're being honest. A graham cracker crust is layered with sweetened cream cheese, crushed pineapple, banana slices, vanilla pudding and whipped topping then covered in nuts. It's cool and sweet and perfect for a summer barbecue. I brought it to a cookout hosted by a friend of Joe's from poetry class (hi, Wilbur, thanks for having us!) and everyone enjoyed it. I'm thinking I'll make it next weekend for another cookout - it's a winner! The recipe is from the summer issue of the Kraft Food & Family magazine.

Banana Split Cake

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided (I only used four - I didn't put any on top)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling (I used French Vanilla)
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup pecans, chopped

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed 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 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; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.