Posted in recipe category: Desserts
Ingredients
- 8 oz cream cheese, softened
- 2 cup cold milk
- 1 small package – Jello instant banana pudding
- 1 (9-inch) graham cracker pie crust
- 1/8 cup graham cracker crumbs
- 1 to 2 Tbsp butter, melted
Directions
- Place cream cheese in a blender and pulse until very soft, gradually adding in 1/2 c. cold milk as you go until the cream cheese mixture is creamy and smooth.
- Add in the remaining milk and banana pudding mix. Pulse gently a couple of times until the contents are mixed well, but take care not to over-blend the ingredients.
- In a small bowl, mix together the melted butter and graham cracker crumbs, using just enough of the butter to coat the graham cracker crumbs.
- Using a rubber spatula, transfer cream cheese mixture to pie crust. Make sure the top is level and smooth. Sprinkle the top of the cheesecake evenly with graham cracker crumbs.
- Chill in refrigerator for at least 1 hour before serving.
