Ingredients
Graham Cracker Crust
- 1 ¾ cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter melted
Banana Pie Filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 ounces) cool whip, thawed
- 3 medium firm bananas sliced
- 1 ¾ cups cold milk
- 1 box (3.4 ounces) instant banana cream pudding mix
Instructions
For The Graham Cracker Crust
- 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.
For The Banana Pie Filling
- 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.
- Serve and enjoy!
Notes
Prep Time: 25 minutes + chilling time.
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