Created by sammyzoey on November 2, 2012
Step 1: Mix crumbs and margarine; press onto bottom of 13x9 inch pan. Freeze 10 min.
Step 2: Beat cream cheese and sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Step 3: Pour milk into a large 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. Top with remaining 1 cup whipped topping. Refrigerate at least 5 hours.
Step 4: Slice remaining 2 bananas just before serving; arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator.