The end of summer is here, but you don't have to stop enjoying summertime treats. I got this recipe from my cousin's newspaper column, and tried it out. I think you will like it.
Banana Split Dessert
9 Honey Grahams,finely crushed (about 1 1/2 cups crumbs 1 cup sugar,divided 1/3 cup butter, melted 2 8-oz pkgs cream cheese, softened 1 20-oz can crushed pineapple in juice, drained 6 bananas, divided 2 cups cold milk 2 small pkgs Jell-O Vanilla Flavor Instant Pudding 2 cups thawed Cool Whip, divided 1 cup chopped pecans, opt.
Mix graham crumbs, 1/4 cup of the sugar and the butter; press onto bottom of a 13x9 inch pan. Freeze for 10 minutes. Beat cream cheese and remaining 3/4 cup sugar with electric mixer until well blended.Spread carefully over prepared crust; top with pineapple. Slice 4 of the bananas and arrange over pineapple. Pour milk into a large bowl;add dry pudding mixes and beat with a wire whisk for 2 minutes or until blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping and refrigerate at least five hours. Slice remaining 2 bananas and arrange over dessert just before serving. Sprinkle with pecans if desired. Store leftovers (if any) in refrigerator. Makes 24 small servings. Note you can also use the fat free, sugar free pudding and Lite whipped topping to save on calories and fat grams.