CREAM CHEESE BANANA SPLIT CAKE

1 1/2 cups crushed graham crackers

1 cup sugar, divided

1/3 cup butter, melted

2 pkg (8-oz each) cream cheese, softened

1 can (20-oz) crushed pineapple, in its' own juice, drained but save some juice for the bananas

6 firm bananas, divided

2 pkg (4 serving size) vanilla or French vanilla instant pudding mix

2 cups cold milk

2 cups thawed frozen whipped topping, divided

1 oz (1 square bittersweet chocolate, shaved into curls

In a small mixing bowl, combine graham cracker crumbs, 1/4 cup of the sugar and the melted butter. Press mixture onto the bottom of a 9 x 13-inch pan and freeze for 10 minutes.

In large mixer bowl, beat cream cheese and remaining 3/4 cup sugar together until well blended. Carefully spread mixture over the frozen crust. Top cream cheese mixture with the well-drained pineapple. Slice 4 of the bananas over the pineapple.

With a wire whisk, beat the pudding mix with the milk for 2 minutes. With a spatula or wooden spoon, stir in 1 cup of the whipped topping. Spread over the bananas. Spread the remaining whipped topping overall.

Just before serving, slice the remaining 2 bananas and dip in the saved pineapple juice. Drain/dry with paper towel and place over the top. Garnish with the chocolate curls.

Yield: 24 servings

Kraft Foods Photo