I love banana splits. This cake brings back memories of eating banana splits:
1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 - 8 ounce packages cream cheese, softened
1 can - 20 ounces crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 small packages vanilla instant pudding
2 cups thawed whipped topping, divided
1 cup chopped nuts
Mix together the graham cracker crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze for 10 minutes.
Beat the 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.
Pour the milk into a medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes 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. Slice remaining 2 bananas just before serving; arrange over dessert.