Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
Crust
In a small bowl mix graham cracker crumbs, sugar and butter; press the mixture onto the bottom of a 9x9 inch dish or pan.
Put the dish in the freezer for 15 minutes.
Pudding
In a mixing bowl, whisk together the pudding mixes and the milk for 2 minutes.
Stir in the whipped topping.
Spread the pudding over the graham cracker crust.
Put back in the freezer.
Cream Cheese
In a medium sized mixing bowl, combine the cream cheese and the powdered sugar; beat until well blended.
Add in the whipped topping and vanilla; continue to beat until thoroughly combined.
Spread the cream cheese mixture over the pudding layer.
Put it back in the freezer for 30 minutes, or until set.
Banana Foster
Melt the butter in a large frying pan over medium-high heat.
Stir in the light brown sugar and let cook until bubbly.
Pour in the heavy cream; stir and continue cooking.
Mix in the bananas and pecans; continue to cook until hot and bubbly.
Remove from heat and spread over the cheesecake.
Cut the cheesecake into bars and serve.
You can also serve the banana foster on the side.
There are a couple of variations to this dessert: You may want to go ahead with the layer of pudding, or not. That is your decision. Also, you may or may not want to fold in 1/2 cup of banana foster into the cream cheese mixture. Again, that’s up to you. For a prettier presentation, serve the banana foster sauce on the side and spoon as much of it as one desires.
Calories: 492 kcal | Carbohydrates: 70 g | Protein: 5 g | Fat: 23 g | Saturated Fat: 12 g | Cholesterol: 45 mg | Sodium: 209 mg | Potassium: 321 mg | Fiber: 2 g | Sugar: 57 g | Vitamin A: 553 IU | Vitamin C: 3 mg | Calcium: 121 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.