Go bananas with this sweet and delicious Banana Split "Cake" from Kraft. Find out how to turn your favorite ice cream dish into a delightful "cake".
What You Need
Original recipe yields 24 servings
9 graham crackers, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup chopped PLANTERS Pecans
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Let's Make It
Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Omit nuts. Make chocolate curls from 1 oz. BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.
Substitute 1-1/2 cups graham cracker crumbs for the crushed grahams.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.