| | Pre-made graham cracker crust |
| 3/4 c. | Sugar |
| 2 pkg | Low fat or fat free cream cheese, softened |
| 1 can | Crushed pineapple in juice, drained |
| 6 | Bananas, divided |
| 2 c. | Cold milk |
| 2 pkg | (4 serving size ea) fat free sugar free Jell-O vanilla flavor instand pudding & pie filling |
| 2 c. | Thawed Cool Whip lite, divided |
| 1 c. | Chopped pecans |
Beat cream cheese and sugar w/ 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 min. or until well blended. Gently stir in 1 c. of the whipped topping; spread over banana layer in pan. Top with remaining 1 c. whipped topping. Refrigerate at least 5 hrs.
Slice remaining 2 bananas just before serving;arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator.