Ingredients

The following ingredients have 4 Servings
  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • Cheesecake layer:
  • 2 8 oz packs of cream cheese
  • 4 oz COOL Whip
  • 1/2 cup white granulated sugar
  • 2 bananas
  • 1 cup diced strawberries
  • 3 bananas to layer
  • Pudding:
  • 3.4 oz pack of banana cream instant pudding
  • 2 cups whole milk
  • Topping:
  • 10 oz COOL Whip
  • 16 oz strawberries
  • Hot fudge topping

Instruction

  • Banana Pudding:
  • Prepare instant banana pudding according to the package instructions. Refrigerate for at least 30 minutes to set it completely.
  • Crust:
  • Lightly grease a 13x9 baking dish.
  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar. Mix very well using a large fork.
  • Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.
  • Cheesecake:
  • Beat cream cheese until soft and fluffed.
  • Add sugar and beat for a couple of minutes.
  • Fold in COOL whip until completely incorporated.
  • Dice bananas and strawberries. Dab strawberries with a paper towel to soak up some moisture.
  • Fold in diced bananas and strawberries.
  • Gently spread cheesecake filling all over the crust.
  • Slice three bananas thinly and layer banana slices over the cheesecake layer.
  • Spread prepared and chilled banana pudding over the bananas.
  • Spoon COOL whip topping all over the the banana pudding and gently spread it evenly.
  • Dice strawberries and add them evenly to the top.
  • Refrigerate the dessert for at least 4 hours or overnight.
  • Drizzle hot fudge topping as serving.