Banana Cream Cheesecake

• Vegetarian

• Produce

  • 3 Bananas

• Baking & Spices

  • 1 package Banana cream pudding mix, instant
  • 1 Filling
  • 3/4 cup Sugar
  • 1 carton Topping, frozen whipped

• Snacks

  • 1 3/4 cups Graham cracker crumbs

• Dairy

  • 1/2 cup Butter
  • 1 package Cream cheese
  • 1 3/4 cups Milk

Found on sixsistersstuff.com

Description

Ingredients

• 1 3/4 cups of graham cracker crumbs
• 1/4 cup of sugar
• 1/2 cup of butter, melted
• Filling
• 1 package (8 ounces) of cream cheese, softened
• 1/2 cup of sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 3 to 4 bananas, sliced
• 1 and 3/4 cups cold milk
• 1 package (3.4 ounces) instant banana cream pudding mix

Directions

• In a small bowl, combine graham cracker crumbs and sugar; stir in butter.Press the crumb mixture onto the bottom and up the sides of a greased 9 inch round baking pan. Bake at 350° for 5-7 minutes and let cool.
• In a small bowl, whisk milk and pudding mix until combined. Let stand for 2 minutes in the refrigerator.
• In a large bowl, beat cream cheese and sugar until smooth. Fold in 1/2 of the whipped topping and the pudding.
• Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
• Pour the rest of the whipped topping on top and spread smooth. (Or you can add 2 tablespoons of whipping cream on top of each piece)
• Refrigerate for 1-2 hours or until set. Serves 10.