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Banana Cream Cheesecake Cake


  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup of sugar
  • 1/2 cup of melted butter


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup of sugar
  • 1 box (8 ounces) frozen whipped topping, thawed, divided
  • 3 to 4 medium-firm bananas, sliced
  • 1-3/4 cups cold milk
  • 1 package deal (three.four ounces) instant banana cream pudding mix


In a small bowl, combine the cookie crumbs and sugar; add the butter. Reserve 1/2 cup to cover. Press remaining crumb mixture into bottom and sides of greased 9-inch pan. springform pan or 9 in. square baking pan Bake at 350° for 5-7 minutes. Let cool on a rack.

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

In a small bowl, beat milk and pudding mix for 2 mins. Let stand 2 minutes or until smooth; stir in remaining whipped topping. Pour over cream cheese layer. Sprinkle with reserved crumb mixture. Put it in the fridge until it hardens and put it for about 1-2 hours..

nutritional information

1 slice: 436 calories, 24 g fat (16 g saturated), 55 mg cholesterol, 405 mg sodium, 51 g carbohydrates (36 g sugars, 1 g fiber), 5 g protein.