Banana Cream Cheesecake

I’ve had a few requests, so here’s the scoop on this simple treat.

1 8 oz brick of cream cheese, room temperature
1 cup of Milk
1 graham cracker crust
Ripe banana + a few tablespoons of lemon juice (Or some other fruit if you’d like for another variation)
1 pkg instant pudding (Banana flavor for this variation)
Sweetened Whipped Cream

1) Blend the cream cheese until it’s smooth. Slowly add the milk and continue blending until it’s creamy and not quite as thick.
2) Slice your banana and dip the pieces in lemon juice to keep them from turning brown, and put them on the bottom of a graham cracker crust.
3) Slowly add the pudding mix to the milk and cream cheese. Blend just till smooth and spread/pour it into the crust ASAP (It will get really thick, really fast, so work quickly).

Put that in the fridge until you are ready to serve it. And when you are ready, cover the top with whipped cream, and that’s that.

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