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White Chocolate-Banana Split "Cake" Recipe

  • 1-1/2 cups graham crumbs
  • 1/3 cup non-hydrogenated margarine, melted
  • 2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
  • 1 cup sugar
  • 1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
  • 6 bananas, divided
  • 2 pkg. (4-serving size each) Jell-O White Chocolate Fat Free Instant Pudding
  • 2 cups cold skim milk
  • 2 cups thawed Cool Whip Light Whipped Topping, divided
  • 1/2 cup chopped pecans
White Chocolate-Banana Split "Cake" Recipe

  1. Combine graham crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min.
  2. Beat cream cheese and sugar with mixer until blended; spread carefully over crust. Top with pineapple. Slice 4 bananas; arrange over pineapple.
  3. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over banana layer in pan. Top with remaining Cool Whip. Refrigerate 5 hours.
  4. Slice remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.
Source: Kraft 
White Chocolate-Banana Split "Cake" Recipe White Chocolate-Banana Split "Cake" Recipe Reviewed by kuji hara on 4:59 AM Rating: 5

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