Banana Cream Cheesecake

Name: Banana Cream Cheesecake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 serving(s)
Ingredients: 1 3/4 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup butter, melted; 1 (8 ounce) package cream cheese, softened; 1/2 cup sugar; 1 (8 ounce) carton frozen whipped topping, thawed, divided; 3 -4 medium firm bananas, sliced; 1 3/4 cups cold milk; 1 (3 1/2 ounce) package instant banana pudding mix

Submitted by Air Force Mama

"Adapted from Jake"

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Ready In:: 25mins
Ingredients:: 9
Serves:: 12

ingredients

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

directions

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.
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.