Taste of Home
Banana Cream Cheesecake
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 10 servings.
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
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1-3/4 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup butter, melted
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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1 carton (8 ounces) frozen whipped topping, thawed, divided
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3 to 4 medium firm bananas, sliced
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1-3/4 cups cold 2% milk
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1 package (3.4 ounces) instant banana cream pudding mix
Directions
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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-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
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2.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers.
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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.
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