Banana Cream Cheesecake

• 1 34 cups graham cracker crumbs
• 14 cup sugar
• 12 cup butter or 12 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 12 cup sugar
• 2 14 cups frozen whipped topping, thawed, divided
• 3 -4 medium bananas, sliced
• 1 34 cups cold milk
• 1 (3 1/2 ounce) package banana cream instant pudding

1. In a small bowl, combine cracker crumbs and sugar; stir in butter.
2. Set aside 1/2 cup for topping.
3. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-inch springform pan or 9-inch square baking pan.
4. Bake at 350F for 5-7 minutes.
5. Cool on wire rack.
6. In a mixing bowl, beat cream cheese and sugar until smooth.
7. Fold in 2 cups of whipped topping.
8. Arrange half of the banana slices in crust; top with half of the cream cheese mixture.
9. Repeat layers.
10. In a bowl, beat milk and pudding mix until smooth; fold in remaining 1/4 cup of whipped topping.
11. Pour over cream cheese layer.
12. Sprinkle with reserved crumb mixture.
13. Refrigerate for 1-2 hours or overnight.

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

Taken from www.food.com/recipe/banana-cream-cheesecake-413900 (may not work)