A lovely banana cream pie with a layer of cheesecake!
1 ¾cupsgraham cracker crumbs
1package (8 ounces)cream cheese, softened
1container (8 ounces)cool whip, thawed
3medium firm bananassliced
1 ¾cupscold milk
1box (3.4 ounces)instant banana cream pudding mix
Preheat oven to 350° F. Grease a 9-inch springform pan with cooking spray. Set aside.
In a small bowl, combine graham cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture evenly into the bottom and 1/2 inch up sides of prepared pan. Bake 5 to 7 minues. Remove from oven and let cool completely.
In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in 2 cups of cool whip. Arrange half of the banana slices over the cooled crust. Top bananas with half of the cream cheese mixture. Repeat layers one more time.
In a small bowl, whisk milk and pudding mix together for 2 minutes. Let stand a minute or two until it slightly sets. Fold in remaining cool whip. Pour and spread evenly over cream cheese layer.
Sprinkle the reserved crumb mixture all over the top. Refrigerate 2 to 3 hours or until set.