Banana Cream Pie and Cheesecake are two of my FAVORITE desserts!  When I found this recipe in an issue of Taste of Home (Spring 2008) magazine, I HAD to try it right away.  I (and my family) was NOT disappointed!

 Ingredients:

• 1 ¾ C graham cracker crumbs
•    ¼ C sugar
•    ½ C butter, melted

Filling:

• 1 pkg (8 oz.) frozen whipped topping, thawed, divided
• 3 to 4 medium firm bananas, sliced
• 1 ¾ C cold milk
• 1 pkg (3.4 oz.) instant banana cream pudding mix 

Directions:  In a small bowl, combine cracker crumbs and sugar; stir in butter.  Set aside ½ 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° for 5-7 minutes.  Cool on 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 1-2 hours or until set.  Yield: 10 servings.