Banana Cream Cheesecake

(from tnhoneypot21’s recipe box)

Nutrition Facts: 1 serving (1 slice) equals 436 calories, 24 g fat
(16 g saturated fat), 55 mg cholesterol, 405 mg sodium, 51 g
carbohydrate, 1 g fiber, 5 g protein.

Source: PunkinPies-Sweets-n-Treats

Serves 10 people

Categories: Banana, Cheesecake, No-Bake

Ingredients

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

Directions

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

  2. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the

  3. 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.

  4. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers. In a

  5. bowl, beat milk and pudding mix until smooth; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

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