#1635 - Layered Banana Dessert

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup Parkay margarine (melted)
3 bananas (peeled and sliced into coin shaped pieces)
1 - 8oz. Philadelphia cream cheese (softened)
3 1/2 cups cold milk
2 - 3.75oz. boxes Jell-O vanilla instant pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, white sugar and melted Parkay--stir. Press the graham cracker into the bottom of a greased 9 x 13 glass baking dish. Evenly place the coin shaped banana pieces all over the graham cracker crust. In a mixer add cream cheese--beat. Add milk and both pudding mixes--beat until smooth. Spread the cream cheese mixture evenly over the banana pieces. Spoon the drained pineapple evenly over the cream cheese mixture. Spread the thawed Cool Whip on top of the pineapple layer. Refrigerate overnight.