This is the last Foodie Friday for June and also the last National Dairy Month-inspired recipe this year. Of course this does not mean I will stop posting recipes that include dairy for the remainder of the year. It just means that dairy recipes won't be the spotlight anymore. For this last entry for National Dairy Month I found a recipe inspired from my mother's favorite sundae, the Banana Split. This is a Kraft recipe I am reblogging from BlogsRelease. It is a dairy wonderland. This recipe contains butter, cream cheese, milk, and whipped topping.
About The Recipe
This "cake" is not a traditional cake. I think Kraft uses the term a bit loosely here. So if you are thinking you will have a yellow cake that tastes like a banana split, I have to burst your bubble here. It is a cake akin to the cheesecake variety. Instead of a round cake, you have a square cake that will be cut into smaller squares.
Prep Time: 15 minutes
Total Time: 5 hours 25 minutes
- 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
- Mix 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.