Banana Split Cake

1 Honey Maid graham pie crust

-3/4 cup sugar

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

1 can (20 oz) crushed pineapple in juice, drained

6 bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) JELL-O vanilla flavor instant pudding and pie filling

2 cups thawed cool whipped topping, divided

1 cup chopped pecans

-In a large bowl beat the cream cheese and sugar with electric mixer until well blended.

-Spread carefully over crust; top with pineapple.

-Slice 4 of the bananas; arrange over pineapple

-Pour milk into a large bowl and add the dry pudding mixes. Beat with wire whisk for 2 mins. or until well blended.

-Gently stir in 1 cup of the whipped topping into the milk and pudding mixture.

-Spread the mixture over the banana layer in pan.

-Tip with the remaining 1 cup whipped topping.

Refrigerate at least 5 hours.

-Slice the remaining 2 bananas just before serving; arrange over dessert.

-Sprinkle with pecans and serve.

-Store leftovers in refrigerator