Prep time: 20 minutes. Refrigerating time: 3 hours. MIX graham cracker crumbs, sugar and margarine in 13x9" 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. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pineapple mixture. Spread whipped topping over pineapple. REFRIGERATE 3 hours or until ready to serve. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 19 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.6mg||1 %|
|Sodium 234.6mg||8 %|
|Potassium 181mg||5 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 29.7g|
|Protein 3.8g||5 %|
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Calories per serving: 154
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