Banana Split Cake

I made this for the 4th of July and HOLY COW was it amazing. Everyone who tasted it loved it and it was really pretty easy. Sometime I will FOR SURE be making again because it was such a huge success. Perfect for a hot summer day because it is a cool and refreshing dessert.

Banana Split Cake
adapted from Kraft.com

Ingredients:
9 graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 8-oz packages cream cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) vanilla instant pudding
2 cups cold milk
2 cups thawed whipped topping (AKA: Cool Whip), divided
1 cup chopped pecans (optional)

Directions:
-Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
-Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
-Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.