Banana Cream Cheesecake

INGREDIENTS

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

FILLING:

• 1 bundle (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 3 to four medium company bananas, sliced
• 1-3/4 cups bloodless 2% milk
• 1 bundle (3.4 ounces) on the spot banana cream pudding combine

INSTRUCTIONS

1. In a small bowl, mix cracker crumbs and sugar; stir in butter. Set apart half of cup for topping. Press last crumb combination onto the backside and up the facets of a greased 9-in. springform pan or 9-in. rectangular baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
2. In a massive bowl, beat cream cheese and sugar till smooth. Fold in two cups whipped topping. Arrange 1/2 the banana slices in crust; pinnacle with half of the cream cheese mixture. Repeat layers.
3. In a small bowl, whisk milk and pudding combine for two minutes. Let stand for two minutes or till soft-set; fold in closing whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or till set.

Enjoy.

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