Banana Cream Cheesecake

Here is a lovely company dessert that can be made a day or two in advance. This banana cream cheesecake is the perfect finale to any meal. —Margie Snodgrass, Wilmore, Kentucky

Ingredients

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

Instructions

1. 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.
2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
3. 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-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.

Notes