No Bake Banana Split Cake


°1 1/2 c crush graham crackers
°1 1/4 cups sugar (distributed)
°1/2 cup melted butter
°16 ounces soft cream cheese
°20 ounces pineapple, mashed and drained
°5 medium bananas, cut in half
°2 liters of chilled milk
°2 instant cheesecake pudding mix (4 servings)
°2 cups melted whipping cream (cold whisk, for example), divided
+Extras (optional):
°1 cup chopped pecans (or different types of walnuts from cucumber).
°maraschino cherry
°Chocolate prepared drink

*Directions :

In a mixing bowl, combine graham crackers, 1/4 cup sugar, and melted butter. Freeze for 10 minutes after pressing the crumbs evenly into a 9 x 13 mold.
Meanwhile, combine cream cheese and 1 cup sugar in a mixing bowl and whisk until smooth and creamy. Carefully spread out in an even layer over graham cracker crust. Add a layer of crushed pineapple on top (be sure to drain it well). 4 bananas, cut into discs, covered with a layer of pineapple.

In a mixing bowl, whisk together the cold milk and pudding mix until smooth. Fold in ½ cup of the melted whipped cream until well blended. Make an even layer over the banana. Sprinkle the remaining amount of whipped cream on top, then refrigerate until ready to serve (preferably refrigerated for at least 2 to 5 hours).
If you prefer, add additional banana slices and optional toppings.