1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine, melted
3 sliced bananas
1 pkg. (8 oz.) cream cheese, softened
3 1/2 cups cold milk
2 pkgs. Vanilla Jello instant pudding (4 oz. serving size)
1 can (20 oz.) crushed pineapple, drained
1 tub (8 oz.) cool whip, thawed

Mix graham cracker crumbs, sugar and margarine in bottom of a 13″x9″ pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes and beat until well blended. Spread evenly over bananas. Spoon pineapples on top, evenly, over bananas. Spread whipped cream on top of that layer. Refrigerate for 3 hrs. before serving.