2-1/2 cups graham cracker crumbs1 cup sugar, divided
1/2 cup butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1 small can crushed pineapple, drained
4 medium bananas, divided
2 cups cold milk
2 small pkgs vanilla flavor instant pudding
2 cups thawed cool whip, divided
Chocolate syrup
Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice bananas and arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping. Refrigerate 5 hours. Drizzle chocolate syrup on top. Store leftover dessert in refrigerator.
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