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HONEY MAID Banana Split "Cake"

Prep time

15 min

Total time

5 hr 15 min

Servings

Makes 24 servings
1 piece (93 g) each.

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    Ingredients
    • 1-1/2 cups Honey Maid Crumbs
    • 1/3 cup non-hydrogenated margarine, melted
    • 2 pkg. (250 g each) brick cream cheese, 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) vanilla instant pudding mix
    • 2 cups cold milk
    • 2 cups thawed Cool Whip Whipped Topping, divided
    • 1 cup chopped pecans
Preparation
  • Mix  crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min.
  • Beat  cream cheese and sugar with mixer until well 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.

Recipe Tips

Better For YouGood news!! You'll save 50 calories and 3 grams of total fat per serving by preparing as directed using brick light cream cheese, skim milk, vanilla fat-free instant pudding mix and Cool Whip Light Whipped Topping.

Size-WiseThis banana split-inspired dessert makes a great treat to share with both friends and family.

SubstituteSubstitute 24 Honey Maid wafers, finely crushed, for the 1-1/2 cups Honey Maid crumbs.

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Nutrition Information

Nutrition per serving

  • Calories

    270

  • Total fat

    15g

  • Saturated fat

    6g

  • Cholesterol

    25mg

  • Sodium

    290mg

  • Carbohydrate

    33g

  • Dietary fibre

    2g

  • Sugars

    25g

  • Protein

    4g

  • Vitamin A

    10%DV

  • Vitamin C

    8%DV

  • Calcium

    4%DV

  • Iron

    2%DV