"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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Banana Cream Cheesecake Recipe

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This recipe for Banana Cream Cheesecake , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 c graham cracker crumbs
1/4 c sugar 1/2 c butter, melted
1 pkg. (8oz) softened cream cheese
1/2 c sugar
3 to 4 medium firm bananas, sliced
1 3/4 c cold milk
1 pkg. (3.4 oz) instant banana cream pudding mix
1 carton (8 oz) cool whip thawed, and divided
Directions:
Directions:
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 c for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9 in spring form pan or 9 in square baking pan. Bake at 350 degrees for 5–7 minutes. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers. In a bowl, beat milk and pudding mix until smooth; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1–2 hours or until set.
Number Of Servings:
Number Of Servings:
10

 

 

 

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