Homemade Recipes

1/4 cup sugar

1-3/4 cups graham cracker crumbs

1/2 cup butter, melted

Filling:

1 package (8 ounces) Philadelphia Cream Cheese, softened

1-3/4 cups cold milk

1/2 cup sugar

1 package (3.4 ounces) instant banana cream pudding mix

1 carton (8 ounces) frozen whipped topping, thawed, divided

3 to 4 medium firm bananas, sliced

Method:

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.

In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.

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.