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
2 cups cold milk
2 pkg. (4-serving size each) Jell-o vanilla instant pudding
2 cups thawed Cool Whip, divided
1 cup chopped pecans
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 Cool Whip; sprinkle with pecans.
Refrigerate 5 hours. Slice remaining 2 bananas just before serving;
arrange over dessert. Garnish with marachino cherries.
Store leftover dessert in refrigerator.
yield: 24 servings