Bananasplit Cheesecake
2 pkgs. (21.4 ounces each) strawberry no-bake cheesecake mix
¾ cup butter or margarine
¼ cup sugar
3 cups cold milk
1 (8oz) can crushed pineapple
3 medium firm bananas, sliced
½ cup chocolate icecream topping warmed, divided
½ cup caramel icecream topping, divided
1 (8oz) container frozen whipped topping, thawed
1/3 cup chopped pecans
Maraschino Cherries with stems

Set aside filling and strawberry topping from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Mix well. Press into ungreased 13x9x2 inch dish. In a large mixing bowl combine milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for 1 hour.
Spread contents of strawberry topping packets over cheesecake. Top with pineapple and sliced bananas. Drizzle with ¼ cup of chocolate topping and ¼ cup caramel topping. Spread with whipped topping (dish will be full) Refrigerate for 2 hours or until set. Before serving drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries. YEILD: 16-20 servings

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