Friday, July 18, 2008

You have GOT to try this...

I made this dessert yesterday for dinner with friends...
oh my's delicious!
It makes 24 single servings, so a great dessert to take to a party.

This was in my recent Kraft Food and Family magazine.  If you haven't signed up to receive this FREE magazine that's mailed 5 times a year, don't is filled with great recipes!

My friend Maria made the World's Best Lasagna.
Needless to say, our tummies were full! 

Banana Split Cake
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup  sugar, divided
1/3 cup butter, melted
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium  bananas, divided
2 cups cold milk
2 pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup  PLANTERS Chopped Pecans

1. Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13.9-inch pan. Freeze for 10 minutes.

2. Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

3. Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. 

4. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

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