24 servings, 1 piece (93 g) each
What You Need
Combine graham crumbs and margarine; press onto bottom of 13×9-inch pan. Freeze 10 min.
Beat cream cheese and sugar with mixer until blended; spread carefully over crust. Top with pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over banana layer in pan. Top with remaining Cool Whip. Refrigerate 5 hours.
Slice remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.