Banana Cream Cheesecake

Banana Cream Cheesecake
Banana Cream Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    c. graham cracker crumbs

  • 1/4

    c. sugar

  • 1/2

    c. butter, melted

  • filling

  • 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

Directions

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

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