Banana Cream Cheesecake

I don't think I've ever turned down cheesecake.  Ever.  It's rich and delicious and never fails to bring a smile to my face.

Another good thing about cheesecake?  It can be made with Neufchatel cream cheese with about a 1/3 of the fat of regular cream cheese and it's pretty tough to tell the difference.  That is a whole other story with bacon.  I don't care what anyone says.  Turkey bacon is not as good as the real stuff.

This Banana Cream Cheesecake is inspired by none other than The Cheesecake Factory.

It's also a no-bake cake which is convenient when it's still hot and humid outside and you don't want to heat up your house.

Bananas are the first layer, then a cheesecake layer.

Then repeat bananas and another cheesecake layer.

The top layer is banana pudding/Cool Whip.

Servings:  10

Serving size- 1 piece 
Calories:  277.7
Fat:  6.6 g   

Carbs:  35 g
Fiber:  13.3   g 

Protein:  2.79 g 

Points:  5 

Recipe:
1  Keebler Reduced Fat Graham Crust (6 ounces)

Bottom Filling:
1 package of Neufchatel cream cheese (8 ounces)

9 teaspoons of Truvia (or sugar substitute)

1 carton (8 ounces) of Lite Cool Whip, thawed (2 cups for bottom filling, 1 cup for top filling)

3 medium firm bananas, sliced

1 3/4 cups cold milk

Top Filling

1 package (.9 ounces) instant banana cream pudding mix
1 cup of Lite Cool Whip

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

2.  In a medium bowl, whisk milk and pudding mix for two minutes.  Let stand for two minutes or until set.  Fold in remaining 1 cup of whipped topping.  Pour over cream cheese layer.  Refrigerate until ready to serve.  Top with whipped cream when serving.

Recipe inspired by Taste of Home

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Have a wonderful Friday and weekend! 

(These are my crabs on my deck, LOL.)