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Layered Banana Split Dessert

1-1/2 qt. graham cracker crumbs
1 qt. sugar, divided
3 cups chopped pecans, divided
1 tsp. ground cinnamon
2 cups butter
- PHILADELPHIA Original Cream Cheese, softened
1-1/4 qt. crushed pineapple, drained
12 each large bananas
2 qt. half-and-half
1 qt. JELL-O Vanilla Instant Pudding
2-1/2 qt. prepared whipped topping
48 each long-stemmed maraschino cherries, drained
2 cups chocolate syrup
2 cups caramel ice cream topping


Mix crumbs, 1 cup sugar (or 1/2 cup sugar for trial recipe), 1 cup nuts (or 1/2 cup nuts for trial recipe) and cinnamon. Add butter; mix well. Divide into 2 half-sheet pans (or place all in 1 half-sheet pan for trial recipe); press evenly onto bottoms of pans. Bake in 350 degrees F-convection oven 8 min. ; cool completely. Beat cream cheese and remaining 3 cups sugar (or remaining 1-1/2 cups sugar for trial recipe) with electric mixer until creamy. Carefully spread over crust; top with pineapple. Slice bananas evenly over pineapple. Pour half-and-half into large mixing bowl. Add dry pudding mix; beat 2 min. or until well blended. Add 1 qt. whipped topping (or 2 cups whipped topping for trial recipe); mix well. Spread over bananas; cover with remaining 1-1/2 qt. whipped topping (or with remaining 3 cups whipped topping for trial recipe). Refrigerate 5 hours. Cut dessert in each half sheet pan into 24 portions. Drizzle each dessert plate with 2 tsp. each chocolate sauce and ice cream topping; top with serving of dessert. Sprinkle each with 2 tsp. nuts; top with cherry.

Source: www.kraftrecipes.com