mix crumbs. 1/4 cup sugar and butter, press into bottom of pan.

13 x 9 in pan and freeze 10 min.

beat cream cheese and remaining sugar in bowl with electric mixer until well blended. carefully spread cream cheese mixture over crust; top with pineapple. slice 4 bananas; arrange over pineapple.

pour milk into large bowl. add dry pudding mixes.Beat with wire whisk for 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. Refridgerate 5 hours. just before serving slice remaining bananas; arrange over top of dessert.