Banana Split Cake

1-1/2 cups Honey Maid Graham Cracker Crumbs
1-1/4 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed Cool Whip Whipped Topping, divided
1 cup Planters Chopped Pecans

Mix crumbs, 1/4 cup sugar and butter; press firmly onto bottom of foil-lined 13x9-inch pan. Freeze 10 min. Beat cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture 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. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
 

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