Banana Cream Cheesecake

By TrayH

"This lovely company dessert can be made a day or two in advance,"

Ingredients

• ~For the CRUST:
• 1-3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• ~For the FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 3 to 4 medium firm bananas, sliced
• 1-3/4 cups cold milk
• 1 package (3.4 ounces) instant banana cream pudding mix

Details

Adapted from tasteofhome.com

Preparation

Step 1

* In a small bowl, combine cracker crumbs and sugar; stir in butter.

* Set aside 1/2 cup 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 whipped topping.

* Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers with bananas and cream cheese mix.

* In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping.

* Pour over the cream cheese layer.

* Sprinkle with reserved crumb mixture.

* Refrigerate for 1-2 hours or until set.


Yield: 10 servings.