Mix cracker crumbs, 1/4 cup sugar, and butter. Press into foil lined 13x9 in pan. Freeze 10 minutes.
Beat cream cheese and remaining cup of sugar in lg. bowl with electric mixer on med speed until well blended. Carefully spread mix over top of crust. Top with pineapple. Slice 4 bananas and arrange evenly over pineapple. Set aside.
Pour milk into lg. bowl, add dry pudding mix, and beat with wire whisk 2 min. Gently stir in 1 cup of whipped topping, spread evenly over top of banana layer in pan. Top with rest of whipped topping. Sprinkle with pecans. Cover with foil.
Freeze 2 hrs. Just before serving slice rest of bananas over top of dessert.