Banana Split "cake"

from Kraft

serves 24

Ingredients:
9 graham crackers, finely crushed (abt 1 1/2 c)
1 c sugar, divided
3/4 c butter, melted
2 pkg (8 oz each) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
6 bananas, divided
2 pkg (3.4 oz each) vanilla instant pudding
2 c cold milk
2 c cool whip, thawed, divided
1 c pecans

Directions:
Mix crumbs, 1/4 c sugar, and butter; press onto bottom of 13x9 inch pan. Freeze 10 mins.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top w/ pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk w/ whisk 2 mins. Stir in 1 c cool whip. spread over banana layer in pan. Top w/ remaining cool whip. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top w/ nuts.

Nutritional jazz: 270 cal; 15 g fat; 250 mg sodium; 33 g carbs; 3 g protein