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Banana Split Bars


  • 1 1/2 cups graham cracker crumbs
  • 1 cup sugar, divided
  • 1/2 cup butter, melted
  • 2 packages cream cheese, softened (8 oz. each)
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  • 1 can crushed pineapple, drained (20 oz.)
  • 6 medium bananas, divided
  • 2 cups cold milk
  • 2 packages vanilla flavor instant pudding and pie filling (reg. size)
  • 2 cups whipped topping, thawed and divided
  • 1 cup pecans, chopped


Mix the graham cracker crumbs, 1/4 cup of the sugar and the butter together. Press into the bottom of a 9x13 inch pan and freeze for 10 minutes. Beat the cream cheese and remaining 3/4 cup of sugar with electric mixer, on medium speed, until well blended. Spread over the crust and add the pineapple. Slice 4 of the bananas and arrange them over the pineapple. In a medium bowl, mix together the milk and add the dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Stir in 1 cup of the whipped topping and spread over the banana layer. Top with the remaining 1 cup of whipped topping and sprinkle with the pecans. Refrigerate for 5 hours. Slice the remaining 2 bananas, just before serving and arrange them over the dessert. Store any leftover dessert in the refrigerator.


By Robin from Washington, IA

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November 20, 20080 found this helpful

Sounds good but I need to know how many ounze the pudding is as regular to you might be diferent than regular to me. Can't wait to try it.

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