Banana Cream Cheesecake

Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you’d like. —Margie Snodgrass, Wilmore, Kentucky

Ingredients

• 1-3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• filling:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 3 to 4 medium firm bananas, sliced
• 1-3/4 cups cold 2% milk
• 1 package (3.4 ounces) of instant banana cream pudding mix

Caramel Apple Crisp Cheesecake

Directions

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

Nutrition Facts

1 slice: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.

Homemade Banana Cream Pie