Banana Cream Cheesecake
- 1 3/4 c. graham cracker crumbs
- 1/4 c. sugar
- 1/2 c. butter, melted
- 1 pkg (8oz.) cream cheese, softened
- 1/2 c. sugar
- 1 (8oz.) carton of cool whip, thawed, divided
- 3 to 4 medium firm banana's, sliced
- 1 3/4 c. cold milk
- 1 pkg (3.4 oz.) instant banana cream pudding
in a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 c. for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in springform pan or 9-in square baking pan. Bake at 350 for 5-7 minutes. Cool on wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups cool whip. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
In a small bowl, whisk milk and pudding mix for 2 minutes. Lat stand for 2 minutes or until soft-set; fold in remaining cool whip. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
yield: 10 servings