Banana Split Cake
2 cups crushed graham crackers
1/2 cup melted butter or margarine
1/4 cup sugar
2 (8 oz.) packages cream cheese
2 cups powdered sugar
1 (16 oz.) carton Cool Whip, divided
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2 pkgs. instant banana cream pudding
3 cups milk
4 large bananas
1 large can crushed pineapple, drained well
1/2 cups chopped nuts
1 cup maraschino cherries, cut in halves
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Mix graham cracker crumbs, butter/margarine, and sugar together
and spread in a 9x13-inch pan. Chill for one hour in refrigerator.
Meanwhile, mix together with electric mixer the cream cheese,
powdered sugar, and half the Cool Whip. Spread this mixture
over chilled graham cracker crust. Then add a layer of 2 packages
banana cream pudding mixed with 3 cups milk. Slice bananas
over pudding mixture, then spread drained pineapple over bananas.
Top with remainder of Cool Whip. Garnish with chopped nuts
and maraschino cherry halves. Refrigerate for one hour and
serve.
