Banana Split Cake

Serving Size: 24
Prep Time:
Total Time:


  • 9 HONEY MAID Honey Grahams, crushed
  • 2 cup thawed COOL WHIP Whipped Topping, divided
  • 2 cup cold milk
  • 6.75 Ounce JELL-O vanilla instant pudding
  • 6 bananas, divided
  • Ounce crushed pineapple in juice, drained
  • 16 Ounce PHILADELPHIA Cream Cheese, softened
  • 0.33 cup butter, melted
  • 1 cup sugar, divided
  • 1 cup chopped PLANTERS pecan


  1. MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
  2. BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  3. BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.


Kraft Kitchens tips:

This banana split-inspired dessert makes a great treat to share with friends and family.

Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams.

Omit nuts. Make chocolate curls from 1 square BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.