9 graham crackers, finely crushed
1 c. sugar, divided
1/3 c. butter, melted
2 pkg. (8oz) cream cheese
1 can (28 oz) crushed pineapple, drained
2 c. cold milk
2 pkg (4 serving size) vanilla instant pudding
2 c. thawed Cool Whip
1 c. chopped pecans
1. Mix graham crackers, 1/4 c. sugar and melted butter. Press into 9x13 pan. Freeze10 min.
2. Beat cream cheese and 3/4 c. sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice four bananas; arrange over top.
3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir 1 cup whipped topping; spread over banana layer in pan. Top with remaining 1 c. whipped topping. Refrigerate at least 5 hours.
4. Slice remaining bananas just before serving; arrange on top. Sprinkle with pecans.
**EXCELLENT! I have had this recipe for a couple of years and dug it out for a family event a could of weeks ago and was told to never bring anything else for dessert!:)