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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
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


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.

 

 


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