1-3/4 cups graham cracker crumbs
1/4 cup of sugar
1/2 cup butter, melted
1 package (8 oz.) cream cheese, softened
1/2 cup of sugar
1 box (8 oz.) frozen whipped top, thawed, divided
3 or 4 medium firm bananas, sliced
1-3/4 cups of cold milk
1 package (3.4 ounces) instant banana cream pudding mix
In a small bowl, combine cookie crumbs and sugar; add butter. Set aside 1/2 cup for topping. Press the rest of the crumb mixture into the bottom and sides of a greased 9-inch pan or a 9-inch square pan. Bake at 350° for 5-7 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Place half of the banana slices on the rind; cover with half of the cream cheese mixture. Repeat layers.
In a small bowl, beat milk and pudding mix for 2 minutes. Let stand for 2 minutes or until smooth; add remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until ready.
1 serving: 436 calories, 24g fat (16g saturated fat), 55mg cholesterol, 405mg sodium, 51g carbohydrates (36g sugars, 1g fiber), 5g protein.