Banana Cream Cheesecake

Filling:
8 oz. cream cheese
½ c. sugar
8 oz. cool-whip, divide
4 med. Bananas, sliced
1 ¾ c. cold milk
1 sm. banana cream pudding
Crust:
2 c. graham cracker crumbs
¼ c. sugar
½ c. butter

Combine cracker crumbs, sugar and melted butter. Set aside ½ cup for topping. Press remaining crumb mixture into the bottom and up the sides of a greased 9” spring form pan or square. Bake at 350° for 5-7 min. Cool. Beat cream cheese & sugar until smooth. Fold in 2 cups cool whip. Arrange half of the bananas on crust. Top with half of the cream cheese mix. Repeat layers. In a bowl, beat milk and pudding mix. Fold in remaining cool whip. Pour over the cream cheese layer. Sprinkle with reserved crumb mix. Refrigerate for 1-2 hours or until set. Makes 10 servings.