Banana Split "Cake"

1-1/2 cups graham crumbs
1/3 cup butter or margarine, melted
2 packages (250g each) cream cheese, softened
1 cup sugar
1 can crushed pineapple, in juice, drained (398 mL)
6 bananas, divided
2 cups cold milk
2 packages (4 svg size) vanilla instant pudding
2 cups thawed whipped topping or whipped cream, divided
1 cup chopped pecans, optional
1 cup grated chocolate of your choice, optional

Combine graham crumbs and butter and press into bottom of a 9 x 13 inch pan. Put in the freezer for 10 minutes.

In the meantime, beat cream cheese and sugar with electric mixer until well blended.

Spread carefully over crust; top with pineapple. Slice four of the bananas and arrange over the pineapple.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk two minutes or until well blended. Gently stir in one cup of the whipped topping; spread over banana layer in pan. Top with remaining one cup whipped topping. Refrigerate at least 5 hours. Slice remaining two bananas just before serving; arrange over dessert. Sprinkle with pecans or grated chocolate, if desired. Store leftovers in fridge.