Mix crushed graham crackers, 1/4 cup sugar and butter; press onto bottom of foil-lined 13x9-inch pan. Freeze 10 min.
Beat cream cheese & remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 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. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
You may use sugar-free and low-fat substitues to cut calories if you prefer. I done it both ways and it is still delicious! Enjoy!