Sunday, June 13, 2010

Banana Cream Cheesecake

Banana Cream Cheesecake
Taste of Home recipe

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

1 package (8 oz) ceam cheese, softened
1/2 cup sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1 3/4 cups cold milk
1 package (3.4 oz) instant banana cream pudding mix

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 inch springform pan or 9 inch square baking pan. Bake at 350 for 5-7 minutes. Cool on wire rack.

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 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.

Yields: 10 servings

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