Banana Split Dessert

9 Honey grahams, finely crushed to make about 1 ½ cups crumbs
1 cup sugar, divide
1/3 cup butter, melted
2 packages (8 ounce) cream cheese, softened
1 can (20 ounce) Crushed pineapple, drained
6 bananas, divided
2 cups cold milk
2 packages (4-serving size each) Vanilla flavored Instant Pudding
2 cups thawed Cool Whip, divided
1 cup chopped pecans

Mix graham cracker crumbs, ¼ cup of the sugar and the butter; press into bottom of 9X 13 pan, freeze 10 minutes.

Beat cream cheese and remaining ¾ cup sugar with electric mixer until well blended.  Spread carefully over crust;  top with pineapple.  Slice 4 of the bananas; arrange over pineapple.  Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup whipped topping; spread over banana layer in pan.  Top with remaining 1 cup whipped topping.  Refrigerate at least 5 hours.  Slice remaining 2 bananas just before serving; arrange over dessert.  Sprinkle with pecans.  Store leftover in refrigerator.