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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cup(s) graham cracker crumbs |
1 cup(s) sugar |
1/3 cup(s) butter |
2 package(s) 8oz cream cheese |
1 can(s) 20oz crushed pineapple |
5 banana |
2 cup(s) milk |
2 package(s) (4 serving size) instant vanilla pudding |
1 carton(s) 8oz cool whip |
1 cup(s) chopped pecans |
Directions:
1. Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9 inch pan. Freeze 10 minutes.
2. Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.
3. Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.
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