*Ingredients:
°1 1/2 cup crushed graham crackers
°1 1/4 cup sugar (distributed)
°1/2 cup melted butter
°16 oz cream cheese
°20 ounces pineapple, crushed and drained
°5 medium bananas, halved
°2 liters of chilled milk
°2 Jello Quick Cheesecake Pudding Mixes (four servings)
°2 cups thawed whipped topping (such as cool whip), split
+Toppings (optional):
°1 c chopped pecans
°maraschino-cherries
°chocolate-syrup
* Methods
In mixing dish, combine graham cracker crumbs, 1/4 cup sugar and melted butter. Freeze for 10 minutes after pressing the crumbs evenly into a 9×13″ cake pan.
Meanwhile, combine cream cheese and 1 cup sugar in a mixing bowl and beat until smooth and creamy. Gently spread in an even layer over the graham cracker crust. Add a layer of crushed pineapple on top (be sure to drain well). 4 sliced bananas are superimposed on the pineapple.
In a mixing bowl, whisk together cold milk and two pudding mixes until smooth. Stir in 1/2 cup thawed whipped topping until well blended. Spread an even layer over the bananas. Finish by sprinkling the remaining whipped topping on top. Refrigerate until ready to serve (best if chilled at least 2-5 hours).
If preferred, top with additional sliced bananas and optional toppings.
Enjoy !
