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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 24 |
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This is an awesome recipe. No low-fat here! Just scrumptious! A neighbor of mine is trying to fatten me up and always brings me a piece when she makes this. Okay, I had to have the recipe. Ingredients:
1 1/2 cups honey maid graham cracker crumbs |
1 cup sugar, divided |
1/3 cup butter, melted |
2 (8 ounce) packages philadelphia cream cheese, softened |
1 (20 ounce) can crushed pineapple, drained |
6 medium bananas, divided |
2 cups cold milk |
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix |
2 cups cool whip topping, thawed, divided |
1 cup planters pecans, chopped |
Directions:
1. Mix graham crumbs, 1/4 cup of the sugar and the melted butter; press firmly into bottom of a 13x9-inch pan. Freeze 10 minutes.
2. Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended.
3. Spread carefully over crust; top with pineapple.
4. Slice 4 of the bananas; arrange over pineapple.
5. Pour milk into a medium bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk for 2 minutes or until well blended.
8. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan.
9. Top with remaining 1 cup whipped topping; sprinkle with pecans.
10. Refrigerate 5 hours.
11. Slice remaining 2 bananas just before serving; arrange over dessert.
12. Store leftover dessert in refrigerator.
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