Administrativia

Continuing the no-bake, refrigerator desserts -- a great way to cool off during this summer heat.

This week: No-Bake Banana Split Cheesecake

• 1-1/2 cups graham cracker crumbs


• 1 cup sugar, divided


• 1/3 cup butter, melted


• 2 pkg. (8 oz. each) cream cheese, softened


• 1 can (20 oz.) crushed pineapple, drained
• 2 cups sliced strawberries
• 6 medium bananas, divided
• 2 cups cold milk
• 2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
• 2 cups thawed Cool Whip Topping, divided
• 1 cup chopped pecans
• 1/2 cup Hershey's chocolate syrup

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust.

Top with pineapple.

Slice 4 of the bananas; arrange over pineapple.

Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan.

Layer strawberries on top of pudding.

Top with remaining 1 cup whipped topping; sprinkle with pecans.

Refrigerate 5 hours.

Slice remaining 2 bananas just before serving; arrange over dessert and drizzle chocolate over the top.