If you like our Banana Split “Cake”, you are going to love our White Chocolate-Banana Split “Cake”. It has everything you love about the original recipe, but it’s made with white chocolate pudding!
What You Need:
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
- Combine graham crumbs and margarine; press onto bottom of 13×9-inch pan. Freeze 10 min.
- Beat cream cheese and sugar with mixer until blended; spread carefully over crust. Top with pineapple. Slice 4 bananas; arrange over pineapple.
- 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.
- Slice remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.