Banana Cream Cheesecake Dessert
1/4 cup butter or margarine, cold
1 pouch sugar cookie mix (1 lb 1.5 oz)
1 package cream cheese, softened (8 oz)
1 can sweetened condensed milk (14 oz)
1 container frozen whipped topping, thawed (8 oz)
1 box instant banana pudding mix (3.4 oz)
3 medium ripe bananas, sliced
Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. . Press crumbs evenly in bottom of dish.
Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
In a mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set.
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