Banana Cream Cheesecake

• 1 3/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1/2 c. butter, melted
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 1 (8 oz.) carton frozen whipped topping, thawed and divided
• 3 to 4 medium firm bananas, sliced
• 1 3/4 c. cold milk
• 1 (3.4 oz.) pkg. instant banana cream pudding mix

1. 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 square baking pan. Bake at 350u0b0 for 5 to 7 minutes. Cool on a 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 to 2 hours or until set.

graham cracker crumbs, sugar, butter, cream cheese, sugar, frozen whipped topping, bananas, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=28700 (may not work)