Description
A delightful dessert combining rich cheesecake flavors with sweet bananas, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 3/4 cups graham cracker crumbs (about 11 graham crackers)
- 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 but not brown 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 240 minutes before slicing and serving.
Notes
Serve chilled with a dollop of Cool Whip or extra banana slices. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: banana, cheesecake, dessert, sweet, easy recipe