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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Cream Cheesecake Recipe

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This recipe for Banana Cream Cheesecake is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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