Description
A delightful no-bake dessert that combines creamy cheesecake with sweet bananas, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 3/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 (8 ounce) package Cool Whip, thawed, divided
- 4 ripe bananas, sliced
- 1 3/4 cups milk
- 1 (3.4 ounce) package instant banana cream pie pudding mix
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with oil.
- In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar until well mixed. Reserve 1/2 cup of the mixture for topping, then press the remaining mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for about 7 minutes, then allow to cool completely before filling.
- Once the crust is cool, arrange half of the sliced bananas evenly over the crust. Set aside.
- Using an electric mixer, beat together the softened cream cheese and sugar until smooth. Gently fold in 2 cups of Cool Whip until combined. Spread this mixture over the layer of bananas.
- Arrange the remaining banana slices over the cream cheese layer.
- In a separate bowl, whisk together the milk and instant pudding mix. Let it sit for 2 minutes to thicken. Fold in the remaining Cool Whip, then spread this mixture over the bananas.
- Sprinkle the reserved crust crumbs on top. Refrigerate for at least 4 hours before slicing and serving.
Notes
Serve chilled, and cover tightly for storage. Can be kept in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cheesecake, banana, dessert, no-bake, creamy, sweet