Banana Cream Cheesecake

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

Banana Cream Cheesecake

Yield: 10 servings

  •     1-3/4 cups graham cracker crumbs
  •     1/4 cup sugar
  •     1/2 cup butter, melted
  •     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

  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.
  2. 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.
  3. 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.


Popular posts from this blog

Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

Pumpkin Chocolate Chip Cookies

Out of this World Carrot Cake Recipe with Callie's Cream Cheese Icing