Banana Cream Cheesecake

Adapted from Jake

• Ready In: 25 mins
• Serves: 12

Ingredients

• CRUST

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

• FILLING

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup sugar
• 1 (8 ounce) carton  frozen whipped topping, thawed, divided
• 3 -4  medium firm bananas, sliced
• 1 3⁄4 cups  cold milk
• 1 (3 1/2ounce) package instant banana pudding mix

Directions

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-in. springform pan or 9-in. square baking pan.
4. Bake at 350° for 5-7 minutes. Cool on wire rack.
5. In a large bowl, beat cream cheese and sugar until smooth.
6. Fold in 2 cups whipped topping.
7. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
8. In a small bowl, whisk milk and pudding mix for 2 minutes.
9. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping.
10. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture.
11. Refrigerate for 1-2 hours or until set.