Two-Layer Banana Cream Cheesecake

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#40804

serves/makes:

ready in:
2-5 hrs

ingredients

1 3/4 cup graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
1 package (8 ounce size) cream cheese, softened
1/2 cup sugar
1 carton (8 ounce size) frozen whipped topping, thawed, divided
3 medium firm bananas, sliced
1 3/4 cup cold milk
1 package (3.4 ounce size) instant banana cream pudding mix

directions

In a small bowl, combine the graham cracker crumbs and sugar; stir in the butter. Set aside 1/2 cup for topping.

Press remaining crumb mixture onto the bottom and up the sides of a greased 9-inch springform pan or 9-inch square baking pan. Place pan on a baking sheet. Bake at 350 for 5-7 minutes. Cool on a wire rack.

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

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. Refrigerate for 1-2 hours or until set.