Banana Cream Cheesecake
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 carton (8 oz.) Cool Whip, divided
3 or 4 firm bananas, sliced
1-3/4 cups cold milk
1 pkg. (3.4 oz.) instant banana cream pudding
In a small bowl, combine crumbs, butter, sugar. Set aside 1/2 cup for topping. Press remaining crumbs up the sides of a greased 9- in. spring form pan. Bake at 350ºF for 5-6 minutes. Cool on a wire rack.
Mix cream cheese and sugar until smooth, add 2 cups cool whip.
Layer bananas on the crust, then a layer of cream cheese mix, then another layer of bananas, then remaining cream cheese mix.
Beat milk and pudding together, add remaining cool-whip, pour on top, sprinkle with remaining crumb mixture. Refrigerate at least 1-2 hours , until set.