Description
A delightful no-bake dessert that combines rich cheesecake flavors with the sweetness of bananas.
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 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) and spray a 9-inch springform pan with oil.
- In a mixing bowl, combine melted butter, graham cracker crumbs, and sugar. Reserve 1/2 cup of the mixture for topping, then press the remaining mixture into the pan. Bake for about 7 minutes and allow to cool.
- Once cooled, arrange half of the sliced bananas over the crust.
- Beat together softened cream cheese and 1/2 cup sugar until smooth. Gently fold in 2 cups of Cool Whip and spread this mixture over the banana layer.
- Add the remaining banana slices on top of the cream cheese layer.
- In a separate bowl, whisk together milk and instant pudding mix. Let it thicken for 2 minutes, then fold in the remaining Cool Whip and spread over the bananas.
- Sprinkle the reserved crust crumbs on top and refrigerate for at least 4 hours before slicing and serving.
Notes
Best served chilled. Garnish with a dollop of Cool Whip or fresh banana slices. Keep covered in the fridge for up to 3-4 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: banana, cheesecake, dessert, no-bake, creamy, sweet