Banana Split Cake

1 1/2  cups of Grahm Cracker Crumbs

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8oz) cream cheese, softened

1 can(20 oz) crushed pineapple, drained

6 medium banana's. divided

2 cups cold milk

2 pkg (4 serving size) vanilla pudding/pie filling

2 cups thawed cool whip
1 cup chopped pecans

MIX
crumbs, 1/4 cup of sugar and the butter; press firmly to bottom of 13 x 9 pan. freeze 10 minutes.

BEAT
cream cheese and remaining 3/4 cup sugar until well blended. spread carefully over crust; top with poineapple. slice 4 banana's and arrange over pineapple.

POUR
milk into medium bowl. add dry pudding mixes. beat with whisk until blended. Stir in 1 cup whipped topping; spread over banana's in pan. top with 1 cup whipped topping and sprinkle with pecans. Refrigerate for 5 hours and top with banana's before serving. keep refrigerated after serving