Banana Cream Cheesecake

1 3/4 cups graham cracker crumbs (about 28 squares)
1/4 cup granulated sugar
1/2 cup butter, melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1 3/4 cups cold milk
1 (3.4 ounce) box instant banana cream pudding mix

In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-inch springform pan or 9-inch square baking pan. Bake at 350 degrees F for 5 to 7 minutes. Cool on a wire rack.

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

In a bowl, beat milk and pudding mix until smooth; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1 to 2 hours or until set.

Yields 10 servings.