Ingredients and Weight:
- 1 pound graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) package instant banana pudding mix
- 1 cup milk
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 banana, sliced
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9x13 inch baking dish.
- In a separate bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and milk. Fold in whipped topping.
- Pour filling over the graham cracker crust. Refrigerate for at least 4 hours, or overnight.
- Just before serving, top with banana slices.
Nutritional Information:
- Calories: 315 (per slice)
- Protein: 5g
- Fat: 22g
- Carbohydrates: 35g
- Sugar: 29g
Dish Characteristics:
- Creamy and decadent
- Sweet and banana-flavored
- Perfect for any occasion
User Comments:
- "This cake was a huge hit with my guests!"
- "It's so easy to make, but it tastes like it came from a fancy restaurant."
- "The banana flavor is subtle but delicious."
- "I love that it's not too sweet."
- "This cake is a must-try for banana lovers!"
Special Precautions and Tips:
- For a gluten-free option, use gluten-free graham crackers.
- To make the cake ahead of time, refrigerate it for up to 2 days.
- Serve the cake cold for the best flavor and texture.
