Banana Split Cake

1 1/2 cups graham cracker crumbs

1 1/4 cups sugar

1/2 cup butter, melted

2 pkgs (8 oz each) cream cheese, softened

1 can (20 oz) crushed pineapple, drained

6 medium bananas

2 cups cold milk

2 pkg (4 serving size each) vanilla flavor instant pudding and pie filling

2 cups thawed cool whip whipped topping

1 cup chopped pecans

Mix crumbs, 1/4 cup sugar and butter; press onto bottom of foil lined 13x9 pan.  Freeze 10 minutes.  Beat cream cheese and remaining 1 cup of sugar in bowl with electric mixer until well blended.  Carefully spread cream cheese mixture over crust; top with pineapple.  Slice 4 of the bananas; arrange over pineapple.  Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Stir in 1 cup whipped topping; spread over banana layer in pan.  Top with remaining whipped topping; sprinkle with pecans.  Refrigerate 5 hours.  Just before serving, slice remaining 2 bananas; arrange over dessert.

Serves 24