Banana Cream Cheesecake

Yield: 10 servings

Ingredients

• 1 3/4 cups Graham cracker crumbs (about 28 squares)
• 1/4 cup granulated sugar
• 1/2 cup butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 (8 ounce) container frozen whipped topping, thawed, divided
• 3 to 4 medium firm bananas, sliced
• 1 3/4 cups cold milk
• 1 (3.4 ounce) box instant banana cream pudding mix

Instructions

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping.
2. Press remaining crumb mixture onto the bottom and up the sides of a greased 9 inch springform pan or 9-inch square baking pan.
3. Bake at 350 degrees F for 5 to 7 minutes.
4. Cool on a wire rack.
5. In a mixing bowl, beat cream cheese and sugar until smooth.
6. Fold in 2 cups of whipped topping.
7. Arrange half of the banana slices in crust; top with half of the cream cheese mixture.
8. Repeat layers.
9. In a bowl, beat milk and pudding mix until smooth; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture.
10. Refrigerate for 1 to 2 hours or until set.